Instructions: Who knows what they want for dinner a night ahead of time?

So when its cold and you crave a hearty white bean soup - or black bean or garbanzo or whatever - omit that part of any recipe that reads "soak the dried beans in water to cover overnight." Thats why canned beans were created.

For every pound of dried beans, figure roughly three cups of drained, canned beans.

This simple soup is subtly enhanced by rosemary. If you prefer more earth-shattering flavor, enhance it with a ham hock.

Or after reheating the pureed soup, stir in some pancetta or prosciutto crisped first in a skillet or finely chopped, steamed Swiss chard.

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