Bean paste

dried cannellini beans (about 300 grams; or substitute 1 can of cooked beans) • mixed pasta shapes (about 250 grams) • garlic clove • double-concentrated tomato paste • ripe tomato • celery stalk • Fresh basil, to taste • Extra-virgin olive oil, • Salt,

To taste white beans • To taste chickpeas • medium head of cabbage • frozen spinach (about 500 grams) • potatoes • carrots • medium onion • celery stalk with leaves • garlic • tomato paste • To taste olive oil, salt, and pepper

Tuscan kale (cavolo nero) • (14 oz/400 g each) cannellini beans • (14 oz/400 g) chickpeas • leek • Tomato paste • Extra virgin olive oil • Salt • Black pepper

fresh squid ink tagliolini (about 400 grams) • swordfish (about 300 grams) • (12 3/4 oz/360 grams) canned chickpeas, drained • pitted black olives (about 50 grams) • capers • chili pepper • garlic clove • White onion • tomato paste • Salt and pepper, to taste • Extra virgin olive oil, to taste

About 1 to 1 1/4 cups (180-200 grams) of a ready-to-use dry mixed beans and grains blend (no soaking required)

(about 28 oz/800 g) cannellini beans • bouillon cube • tomato paste, or as needed • Garlic, to taste • Black pepper, to taste • mixed pasta shapes • salt (10 g)

cooked cannellini beans (200 grams) • small potatoes • carrot • onion • celery stalk • tomato paste • extra-virgin olive oil, • salt and thyme,

mixed short pasta (such as ditalini, elbows, or small shells) (about 200 grams) • small cans red beans, drained and rinsed (such as kidney beans, about 8 oz each) • bay leaf • fresh rosemary • fresh sage leaves • bacon, cut into strips (about 55 grams) • shallot • Extra virgin olive oil • ladles vegetable broth (about 1 cup or 240 ml) • Red pepper flakes • Salt • tomato paste •

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

cooked Borlotti beans (about 150 grams) • pasta of your choice (about 75 grams) • tomato paste • yellow onion • Rosemary • Hot water • Salt • Extra virgin olive oil • Black pepper • Red pepper flakes

cannellini beans (about 200 grams) • borlotti beans (about 100 grams) • bay leaves • rosemary • sage leaf • onion • medium to large carrots • short pasta (I like using orecchiette) • extra virgin olive oil • diced pancetta (about 100 grams) • tomato paste, to taste

cannellini beans (about 300 grams) • Tuscan kale (about 200 grams) • gluten-free tagliatelle (about 150 grams) • tomato paste • Rosemary, sage, bay leaf to taste • extra virgin olive oil • Salt, red pepper flakes to taste

crushed tomatoes • coconut milk • red onion • garlic • tomato paste • sweet paprika • turmeric • cumin • nutmeg • lentils • potatoes, boiled and diced (about 150 grams) • bread •

sweet potatoes • red bell peppers • garlic • red onion • chickpeas • olive oil • chili paste • coconut milk • vegetable broth • salt and pepper

large shrimp • soy noodles (80 grams) • coconut milk (350 ml) • fish bouillon granules • scallions • red bell pepper • untreated lime • vegetable broth (350 ml) • freshly grated ginger • red curry paste • brown sugar • soy sauce •

all-purpose flour (about 40 grams) • sugar (about 25 grams) • egg whites (about 40 grams) • egg yolk • rice oil (about 2 grams) • vanilla bean or 1/8 teaspoon vanilla paste