I know many people who literally cannot eat if they are upset or anxious. When nerves run high, food is the last thing on their mind.

Are. You. Kidding. Me?!

For me, there is definitely a comfort that only food can bring. I have many a time taken a nose dive into a bag of Doritos. I am thrilled to report that there is no shame in eating Nutella right out the jar with a spoon. And anyone who grew up in an Italian household will tell you that there is absolutely nothing more comforting than slowly sipping a warm bowl of pastina made just for you by Mamma or Nonna. For me…it isn’t just the actual act of eating the food that brings comfort…it is also the act of preparing the food. No matter what is going on, focusing on a task…even one as mundane as cooking dinner, gives you purpose. Purpose is comforting.

In the midst of all this craziness that is going on in the world around us…what is the one thing that people are still doing? They are cooking (some more than they have ever cooked in their lives). They are sitting down and eating dinner with their families. They are trying new things. They are doing the mundane to keep their minds off the uncertainty and horror and sadness around them.

When I was growing up, I had a lot of “American” friends. There was always a certain thrill to being invited to their house for dinner. Things my parents considered “American’ food like frozen, boxed, or canned meals were not as much foreign as they were almost forbidden. Having boxed mac and cheese was about as processed as we were allowed, and it was like a national holiday when we actually got to eat it! As a kid,”Pasta e Fagioli” somehow just didn’t have the same appeal as a hot dog or frozen fish sticks.

Fast forward to being a grown up and now it’s the hot dogs and fish sticks that lack appeal and the Pasta e Fagioli that call my name. This classic Italian soup is easy to make, healthy to eat, and as comforting as they come.

Begin with 4oz of diced pancetta or bacon. Cook on medium heat in 2Tbsp olive oil in a Dutch oven until browned or crispy. Remove the pancetta from the pot and drain on a paper towel. Set aside. Then add 1 chopped medium yellow onion to the oil in the pot and saute until soft. Add 1tsp dried Italian seasoning and 1/4 tsp dried red pepper flakes. Next, add two finely minced garlic cloves and cook for 3 minutes, stirring often. Deglaze with 1/4c white wine…scarping up all the bits on the bottom of the Dutch oven. Then add 1Qt chicken stock, 1 28oz can of peeled crushed tomatoes, 1c water, and 2 15oz cans of beans (I used 1 can of cannellini and one can of red kidney beans). Make sure to rinse the beans before adding them to the pot. Bring to a boil and then reduce heat to medium low, cover, and allow to simmer 30 minutes. Mix well and add 1c ditalini pasta. Cook 8 minutes and adjust seasoning with salt and pepper. When the pasta is cooked, sprinkle a good amount of Parmigiano on the soup and add the cooked pancetta. Give a good stir and serve with more Parmigiano and a loaf of crusty bread.

This soup is one of my mom’s favorites..though she puts her own spin on it. As a child, I dreaded the nights that she put this on the menu for dinner…and I would have given anything for a burger… today I would give my soul to share a bowl of this with her.

In these completely jacked up times, I hope you all find comfort in each other and in the wonderful meals you make and share… together. Buon appetito, my friends.