IN UNCERTAIN times, focusing on fundamentals can be grounding. In this recipe, chef Michael Tusk walks us through a classic Italian soup: pasta e fagioli (translation: pasta and beans). In winter he’d make it with dried beans, but this summery version features fresh shelling beans and a garnish of charred eggplant and scallion. After the beans simmer with a head of garlic and some bacon, Mr. Tusk purées them with a soffritto of onions, celery, carrots and more garlic. That little bit of bacon fat in the mix really makes...

Source: Wall Street Journal July 16, 2020 15:22 UTC