Minestrone

An excellent version of the Italian classic. In typical Bittman style, there are about 20 possible variations (more if you include ingredient substitutions), so it's possible for 10 people to cook from this recipe and get 10 different soups. Though they'll all have the core soup and process in common.

The version we made had cubed parmesan rind in it, as is common in Minestrone. We used some chopped bacon as the meat (he recommends proscuitto or ham). For the hard vegetable we used acorn squash. For the soft veggies we used a cup or so of white beans and another cup or so of chopped Swiss chard.

It was really, really good. We just had it for dinner with some crusty bread.