My husband has fond memories of his Italian grandmother's kitchen. He talks about the old iron skillet she used that retained the seasonings of all her cooking so that anything cooked in it was already flavored. One of her soups was called "ditalini" by the family because that was the kind of pasta used in it, but was called Pasta Fazool by Ma. I've made this soup many times but I'm always ready to try a new version of it. This week's recipe for Magazine Mondays comes from Cook's Illustrated Soups & Stews, Winter 2008. This recipe is quite a bit different from Ma's version but is very very good.