A new book by photographer, Per-Ander Jörgensen, looks at the “family meal,” otherwise known as the staff lunch or dinner that serves to bring everyone to the table for a moment before the restaurant opens its doors for the night. (More info and great pictures at Vogue.)
This is Alice Water’s summer vegetable soup with pesto. It looked so good that I found another article about the book, which has the recipe.
Looks like Pasta e Fagioli. But just don’t call it Pasta Fazool around my mother. Those are fighting words.
Apt. 11d 
I have made that soup, without the pasta, every single week since november for our lunches. I add parm rind and carrots and celery. You can make it tuscan bean soup by adding escarole. Some weeks it would be thin, some thick like stew. And it comes together in about 20 minutes.
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