Hey, This Is a Soup Party

Entertaining? Guests love the informality and ease of a soup party. Make this robust, highly flavorful Italian pasta and bean soup the centerpiece of the gathering. Pasta e fagioli is an Italian classic, always varied according to the cook’s preferences and creativity.

I made several batches and opted for fresh rosemary over dried, prosciutto over smoked ham, canned beans over cooking dried beans and a final swirl of arugula leaves. The soup develops rich flavors when made a day or two ahead.

Serve warm baguette slices with gremolata butter; gremolata is a mixture of minced parsley, lemon zest and garlic that is typically sprinkled over osso buco. It adds a fresh edge to the bread. And for dessert, offer a coffee biscuit tortoni with amaretto cream.

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Warm Baguette With Gremolata Butter

Active Work Time: 10 minutes * Total Preparation Time: 25 minutes2 tablespoons minced parsley

1 teaspoon grated lemon zest

1 teaspoon minced garlic

1/4 cup (1/2 stick) unsalted butter, softened

1/4 teaspoon salt

1 (1-pound, 4-ounce) baguette, cut in half, halves split lengthwise

Heat the oven to 400 degrees.

Place the parsley, lemon zest, garlic, butter and salt in a mini-processor or small bowl. Mix until smooth.

Spread each quarter of the bread with the mixture, dividing evenly. (This can be made a day ahead and refrigerated or frozen up to 1 month.)

To serve, bake the bread, cut side up, in a single layer on a baking sheet until just beginning to brown, about 15 minutes (bake the bread slightly longer if frozen). Cut each into 4 pieces. Serve hot.

6 to 8 servings. Each of 8 servings: 246 calories; 507 mg sodium; 16 mg cholesterol; 8 grams fat; 4 grams saturated fat; 37 grams carbohydrates; 6 grams protein; 2.19 grams fiber.

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Coffee Biscuit Tortoni With Amaretto Cream

Active Work Time: 15 minutes * Total Preparation Time: 25 minutes plus 2 hours freezing

12 Italian almond cookies, about

2 1/4 ounces, crumbed in food processor (about 1/2 cup crumbs)

2 egg whites, room temperature

1/4 cup powdered sugar, divided

1 pint coffee gelato, slightly softened

1/2 cup whipping cream

1 teaspoon amaretto

Set out 6 (1-cup) capacity souffle dishes or coffee cups. Sprinkle 1 tablespoon of the crumbs in each dish.

Beat the egg whites with 3 tablespoons of powdered sugar until thick but not dry. Place the gelato in a mixing bowl and stir until smooth; don’t let it become too liquid. Fold in the egg whites. Spoon the mixture into each cup, dividing evenly. Smooth the top with a spatula. Sprinkle on the remaining crumbs. Freeze at least 2 hours or as long as 1 week, covered airtight.

Whip the cream and the remaining 1 tablespoon of sugar until thick. Add the amaretto. Mix well. (This can be made several hours ahead and refrigerated, covered airtight.)

To serve, let the biscuit tortonis sit at room temperature for 10 minutes. Top each with about 2 tablespoons of the amaretto cream. Serve immediately.

6 servings. Each serving: 199 calories; 79 mg sodium; 29 mg cholesterol; 10 grams fat; 6 grams saturated fat; 24 grams carbohydrates; 3 grams protein; 0.53 gram fiber.

Note: Although many recipes call for uncooked eggs, the U.S. Department of Agriculture has found them to be a potential carrier of food-borne illness and recommends that infants, the elderly and immuno-compromised people avoid raw eggs.

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Italian Pasta and Bean Soup With Arugula (Pasta e Fagioli)

Active Work Time: 45 minutes

Total Preparation Time: 1 hour 45 minutes

Make this at least a day ahead for flavors to develop, up to the point of adding the arugula. It’s easiest to dice the prosciutto when partially frozen.

1 tablespoon olive oil

1 (1/4-pound) slice prosciutto, diced small

2 red onions, coarsely chopped

5 ribs celery, diced

1 large fennel bulb, trimmed, diced

1/2 pound small mushrooms, stems trimmed, quartered

1 tablespoon plus 1 teaspoon minced garlic, divided

1 tablespoon minced fresh rosemary

1 (15-ounce) can small white beans, rinsed and drained

1 (28-ounce) can crushed tomatoes

1 (49-ounce) can low-sodium chicken broth

1/4 teaspoon red pepper flakes

Freshly ground pepper

3 ounces small pasta such as small shells or tubetti, cooked according to package directions, drained

2 cups trimmed baby arugula leaves

Freshly grated Parmigiano-Reggiano cheese, for serving

Heat the oil in a large pot over high heat. When hot, add the prosciutto. Cook, stirring often, until the prosciutto is browned and crispy on the edges, about 2 minutes. Add the onions, celery, fennel, mushrooms, 1 tablespoon of garlic and the rosemary. Cook over medium-high heat, stirring often, until the onion is softened, about 7 minutes.

Add the beans, tomatoes, broth, red pepper flakes and pepper to taste. Mix. Bring to a boil, then reduce the heat to a simmer; cook, partially covered, stirring often to avoid sticking, for about 45 minutes. Stir in the pasta and remaining 1 teaspoon of garlic; cook 5 minutes more. Taste; adjust seasonings. Be wary of adding salt as the cheese garnish adds more. (This can be made 3 days ahead and refrigerated or frozen up to 1 month. It’s OK if the soup becomes very thick. To serve, gently reheat, adding water as needed to thin; keep the consistency thick but with some visible liquid. Taste; adjust seasoning.) Stir in the arugula; cook 30 seconds. Serve hot, passing the cheese separately.

6 main-course servings. Each serving: 297 calories; 654 mg sodium; 13 mg cholesterol; 8 grams fat; 2 grams saturated fat; 42 grams carbohydrates; 17 grams protein; 12.01 grams fiber.