With the tendency toward gluttony during the holiday season, it's important to balance celebratory blowouts with lighter meals. Substantial soups are perfect for filling you up without weighing you down.

Maria Lameiras of Lawrenceville sent in a recipe for Easy Pasta e Fagioli, a tomato-y bean and macaroni soup, which certainly fits that bill. I tweaked her submission to make it more flavor-rich by swapping seasoned tomatoes for plain and substituting broth for water. The beans and pasta add heft and a sprinkle of cheese makes it feel indulgent.

Chris Hunt/Staff (ENLARGE)

Easy Pasta e Fagioli.

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If you want a less chunky soup, puree the tomatoes first in a food processor or crush them in your hands before adding to the pot.

TONIGHT'S SOLUTION: Easy Pasta e Fagioli
TO MAKE THE MEAL: Focaccia and a green salad

Easy Pasta e Fagioli
4 servings

Maria Lameiras warns: "Serve the soup immediately or the pasta will absorb the liquid. You can top this with freshly grated Parmesan cheese and serve with a chunk on the side, in case you want more."

1 cup ditalini or elbow macaroni
1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano
3 to 4 cups reduced sodium chicken or vegetable broth
1 (15-ounce) can cannellini beans, rinsed and drained
1/4 cup grated Parmesan cheese

Prepare pasta according to package directions and set aside after draining.

Meanwhile, in a stockpot, combine the tomatoes and their juice and 3 cups broth, bring to a boil, reduce heat and simmer for 10 minutes. Add beans, stir gently and return to a simmer.

Add pasta to soup and stir to combine. Add additional broth if needed. Ladle into individual bowls and sprinkle with cheese.

Per serving: 217 calories (percent of calories from fat, 10), 17 grams protein, 32 grams carbohydrates, 6 grams fiber, 2 grams fat (1 gram saturated), 4 milligrams cholesterol, 713 milligrams sodium.

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