While there are many ways to make a hearty soup of pasta and beans, this version of pasta e fagioli is tomato-rich and thick enough to coat a spoon, like some Italian-American renditions. While it usually includes sautéed celery, onions and carrots, on hurried nights, skip the meticulous chopping: A little cured meat, whether bacon or pancetta, and garlic build a savory base on their own. You could also add a green vegetable by stirring torn kale leaves or baby spinach into the soup in the last three minutes of simmering. The pasta will guzzle the broth as it sits, so thin leftovers with more broth.