By Stephanie Witt Sedgwick

Special to The Washington Post

This recipe turns the elements of a winter favorite — vegetables, beans and pasta — into a side dish fit for a summertime lunch or light supper. Salami replaces the flavor of sausage typically found in the soup; prosciutto or any smoked ham would work as well.

For a vegetarian version, omit the meat and double the amount of chopped basil.

When you’re cutting the vegetables and meat, aim for pieces about the same size as the chickpeas.