With temperatures dropping below freezing up and down the country this week, a hot bowl of soup has never sounded better. Whether you prefer to warm your hands around a bowl of or.

If you’ve already burned through all your favorite recipes this winter, have no fear: Ina Garten is here with plenty more recipes. The cookbook author and Food Network host took to Instagram this week to celebrate the cold weather with some of her favorite soup recipes—and she’ll be sharing more of them all week. 

But first on the list is Ina’s, a truly classic soup with a truly Ina twist.

“It snowed last night, so I started soaking beans for a big batch of Pasta e Fagioli that I finished this morning,” Garten wrote in her caption. “It’s a classic Italian soup with pasta and white beans, but I make it easier with a 16-bean mix.”

Using that beany shortcut is an easy way to make things just a little simpler when it comes to grocery shopping and recipe prep. On the day before you plan to whip up a big batch of this hearty soup, you can simply soak the whole 1-pound bag of dry beans in a bowl with cold water, pop the bowl in the fridge and let the beans soak overnight.

The next day, drain and rinse the beans and add them to a large pot with about 8 cups of water. Bring them to a boil, reduce the heat to a simmer and let them gently cook for about 1 hour. 

Then you’ll need some pantry staples and a handful of other ingredients to make your soup. Gather up olive oil, pancetta, onion, garlic, red pepper flakes, crushed tomatoes, dry red wine, chicken stock, miniature pasta, Parmesan cheese, red wine vinegar and some chopped fresh basil for garnish. 

Ina calls for a little extra chicken stock for this recipe—if the soup is too thick, you may need to thin it out with some broth before serving.

When the texture is perfect, add Parmesan and red wine vinegar, stir everything up and dish it up by the bowlful. Offer everyone some of that fresh basil as a garnish, and you’re good to go.

To make things even more delicious, you could serve your soup with a light salad, like our, and a piece of crusty bread. With tons of in every bite, this soup is definitely filling enough to stand on its own, too. 

Ina has already revealed that another of her favorite soups is her creamy, sweet-and-savory, which is a pretty delicious way to use up some winter produce.

We’ll be on the edge of our seats all week to find out what other soups are in Ina’s hall of fame.