It would probably go nicely in a soup I often make. Tomato, pasta and flageolet bean soup from an Anthony Worral Thomson book - found it online so have pasted below:
Tomato, Pasta and Flageolet Bean Soup
The flageolet is the prince of beans, picked when young and tender. Combined with pasta and wholegrain bread, the GI of this soup is extremely low.
Serves 4
10g unsalted butter
1 onion, finely diced
2 garlic cloves, finely diced
Large pinch of dried chilli flakes
400g tin of chopped tomatoes with basil
1 litre vegetable stock
75g small pasta shapes [normal size are also fine]
1 sachet bouquet garni [don't bother myself]
375g tin of flageolet beans (tinned in water), drained and rinsed - IMO haricot beans or tbh any white beans are also fine
Ground black pepper
2tbsp pesto (optional)
"Melt the butter in a saucepan, then fry the onion, garlic and chilli flakes until soft but still colourless, adding a dash of water if necessary to prevent sticking. (I'd chop up ham and put it in at this point)
Add the tomatoes, stock, pasta and bouquet garni, and simmer for 15 minutes. Stir in the beans, bring back to a simmer and season to taste with black pepper. Add extra stock to thin as necessary. Serve in warm soup bowls, with a little pesto, if wished, and some hot crusty wholegrain bread."
It's a chunky soup, leaning towards being a stew really, so good for this kind of weather. While it's normally meat free, some nice ham or similar would go well in it I think.