This healthy, vegetarian "souper soup" is also super-satisfying and easy to make.

"We love this soup as is," says Rach, "but if you want to add more 'comfort' to your meal, serve with garlic-rubbed charred bread with olive oil or cheesy garlic butter toast, or stir in 12 ounces gnocchi or ¾ cup ditalini pasta to cook in soup just before serving. If you add pasta or gnocchi, reduce beans in soup by half, dry or canned."

PRO TIP: If making white beans from dried, soak 1 cup of beans overnight and cover beans by 2 to 3 inches of water in bowl. Rinse beans and place in pot and cover with 3 inches water, bring to boil, add salt, 1 halved onion, and 2 bay leaves; cook to just tender, 30 to 40 minutes, skimming byproduct as it floats to top.