Light flavoured red bean dessert. Can also be steamed instead of baked.

A delicious pairing of salty pancetta and crisp french beans

This hearty, meatless soup was popular in Italy during World War II because of the scarcity of meat. My aunt, America Vincenzi, taught me how to make this soup which she learned from her mother-in-law in Italy.

The key here is a very fine chop on the fresh veggies. Heat the oil in a large skillet over medium to high heat. Add onions and cook for about 5 minutes until softened.