2 tablespoons olive oil
1 cup chopped onion
3/4 cup chopped celery
3 garlic cloves, minced
1 bay leaf
3 1/4 cups (or more) canned low-salt chicken broth or vegetable broth
1 15-ounce can garbanzo beans (chickpeas), rinsed, drained
3 tablespoons tomato paste
1/4 teaspoon dried crushed red pepper
1/2 cup uncooked small elbow macaroni
3 tablespoons chopped fresh Italian parsley

4 tablespoons freshly grated Parmesan cheese
pasta, garbanzo, beans

2 tablespoons olive oil
1 garlic clove, chopped
1/2 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup dry white wine
1/3 cup purchased pesto sauce
1 15-ounce can cannellini (white kidney beans), rinsed, drained

8 ounces gemelli pasta

1/4 cup freshly grated Parmesan cheese (about 1 ounce)
pasta, white, beans

1 pound dried white beans such as Great Northern, soaked in enough cold water to cover them by 2 inches overnight or quick-soaked (procedure follows) and drained
2 cups finely chopped onion
1 1/2 tablespoons minced garlic
1 teaspoon dried sage, crumbled
3/4 teaspoon dried rosemary, crumbled
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/4 cup olive oil
12 cups packed coarsely shredded escarole
1/2 cup dry white wine
a 28-ounce can Italian tomatoes, drained, reserving the juice, and chopped
1/2 cup minced fresh parsley leaves (preferably flat-leafed)
1 pound fusilli (corkscrew-shaped pasta)
freshly grated Parmesan to taste
pasta, white, beans

12 ounces pork tenderloin, trimmed, cut into 1 1/2x1/4-inch strips
4 tablespoons soy sauce
1 1/2 tablespoons honey
2 garlic cloves, minced
1/4 teaspoon dried crushed red pepper

1 pound green beans, trimmed, cut into 1 1/2-inch lengths
1 cup matchstick-size strips peeled carrots (about 2 medium)

2 tablespoons canola oil
1 large red bell pepper, cut into 1 1/2x1/4-inch strips
1 tablespoon minced peeled fresh ginger
3 green onions, thinly sliced
1/4 cup finely chopped lightly salted dry-roasted peanuts
pork, green, beans