Ribolitta!

Yup, almost as fun to say as Poggibonsi!

As many of you know, I recently returned from a week in glorious Chianti, Tuscany for my brother's wedding, and the food there lived up to its reputation: Clean flavors, fresh ingredients and simple preparations all used in vibrant, luscious combinations.

During the week, I often said that even the 'basic' food in Italy is better than ANYthing you can get here. Of course, that goes for the wine too...and I had a LOT! No need to contemplate vintages or varietals. Have the House wine, it's Wonderful; the pasta is toothy beyond compare; and every morsel is homemade.

Since coming home, I've looked at food in a different way, though I'm not quite sure what the difference is. Maybe I'm even more conscious of making the most of what food's at hand, be it leftovers or what's in the garden...I honestly don't know.

What I do know is spending a week in Lecchi in Chianti was a culinary gift and blessing. I've made pasta that, though still a novice's version, was much better than anything from a box; I've combined three nights' worth of leftovers into a crostata, so it was like a shepherd's pie in a pastry crust; and last night, I made ribolitta, the traditional Tuscan bean soup thickened with bread.

Details?
Here goes:

-In a large pot on low heat, render 4 or 5 slices applewood smoked bacon that you've cut into 1-inch pieces...remove lardons from the fat and reserve.
-Up the heat to medium, add a T olive oil and sweat 4 large minced garlic cloves, 1 medium diced onion, about a cup and a third diced green pepper and season with salt, freshly ground black pepper and a half t crushed red pepper flakes.
-When translucent, add 2 15-oz cans cannellini beans with the liquid, 1 and a half t each dried thyme and basil and 1 8-oz can tomato sauce.
-Add 1 quart boxed chicken stock and 2 cups diced (fresh) tomatoes.
-Simmer for 40 mins, check seasoning, then add about 8-inches worth stale french bread cut into small pieces.
-Simmer another 15 mins, add in the reserved lardons and just before serving, quickly stir in 1 beaten egg.

Spoon into deep bowls, drizzle with a tiny bit of olive oil, sip some Chianti and enjoy!

If I had been at the villa in Lecchi (see pic above), I would've gone out the garden and plucked rosemary from the hedges instead of using dried thyme and I would've gotten kale or spinach at the Coop in Radda and I certainly would've had pecorino or parmesan to enrich the soup. But I didn't and it was still a delicious taste of Tuscan heaven.