All the time in the world.

So, spending a lot more time at home these days, huh? Speaking of, I saw a post on Instagram the other day. It said, "remember when I told you that my house would be immaculately clean and tidy if I just had the time? It turns out that is not actually true."

You know what you also have time for? Soaking beans. Dried beans don't take a lot of effort but they do take time and a little planning ahead. You can soak them overnight in water to rehydrate them and then cook them for about 1 hour. Alternatively you can bring them to a boil for 5 minutes, remove from heat and leave covered for 30 minutes and then cook for an hour. Either way, lots of time but not much work.

Now, then is the perfect time to cook beans. Especially since you stocked up on them for this period of self-isolation before realizing that you didn't actually know what you would do with them. Grab a bag - go ahead - and start soaking them now. You'll have a delicious pot of soup tomorrow that will last you all week. Or order takeout. It's okay if it wasn't actually just a matter of time.

Chickpea Parmesan and spinach soup

Serves 8

The sweet fat and salt of pancetta and sharp, complex, rich flavor of Parmesan lend depth to this bean soup. The spinach keeps it fresh and light tasting.

Ingredients:

• 1 lb dried chickpeas

• 2 tbs olive oil

• 1/4 lb chopped pancetta

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tsp minced rosemary

• 3 medium carrots

• 1/2 tsp red pepper flakes

• 2-3 parmesan rinds

• 3 bay leaves

• 2 quarts chicken stock

• 1 quart water

• 1/2 lb spinach, chopped

• White wine vinegar

• 1/2 cup chopped parmesan

• 1/4 cup chopped parsley

Directions:

• Place dried beans in a large bowl. Add 10 cups water if you like measuring or just cover them with a lot of water. Soak 8 hours or overnight. Rinse and reserve beans.

• Warm oil in 8 qt stockpot over med heat. Add pancetta and cook to render fat, about 5 minute. Remove pancetta with a slotted spoon to paper towels and reserve.

• Add onion to pan and cook to soften, about 5 min. Add garlic and rosemary and cook until fragrant, about 30 seconds. Add carrots and cook until beginning to brown, 5-7 minutes.

• Add red pepper flakes, chickpeas, parmesan rinds and bay leaves. Add stock and water. Bring to boil and simmer, partially covered until tender, about 45 minutes.

• Puree 1 cup solids with 2 cup cups of the cooking liquid in a blender or food processor. Return to pan along with the chopped spinach. Season lightly with salt and pepper. Cook 10 minutes to wilt spinach.

• Season to taste with a splash of vinegar, salt and pepper. Serve soup garnished with grated parmesan, parsley and reserved pancetta.

TIP: Don't salt the beans for the first 45 minutes. Salting beans too early results in tough skins that are unpleasant to eat.