Did a pasta e Fagiole soup for the second half of my stay, for the life of me cannot find the particular recipe on line, but lots out there. Used hot Italian sausages casings removed for the meat. Lotsa beans, a jarred marinara courtesy of one of my favourite unsung Canadian chefs, Stefano Faita, among other good things. Been eating that twice daily, last day of it today. Hearty, filling. I add a handful of bagged cole slaw mix to the bowl or pot when reheating so the cabbage doesn’t go stinky or mushy. A bit of extra nutrition.