Ribollita - A hearty stew from Siena

Lots going on here and that kept me from updating as much as I wanted but...ya know...life can get in the way :-) This stew put me on track and I want to share it with you.

Recently I read The Daughter of Siena by Marina Fiorato. This was the dish I was inspired to make after finishing up.



Ribollita

•2 tablespoons olive oil
•a small onion, chopped
•2 carrots, chopped
•1 stick of celery, diced
•4 slices of bacon, chopped
•2 cloves garlic minced
•1 large can diced tomatoes
•2 cups cooked white beans
•1/2 teaspoon of the following: thyme, basil, marjoram and oregano.
•3 cups chicken stock
•2 bay leaves
•salt and pepper to taste


Heat the oil in a heavy large pot over medium heat. Add the onion, carrot, bacon, minced garlic, salt, and pepper.

Cook until the onion is golden brown and the bacon is crisp. Add tomatoes, beans, herbs, stock, and bay leaves. Bring to a boil, reduce heat and simmer for 30 minutes.



The book review and my ramblings may be found HERE.

But...whether you are interested in the book or not, do yourself a favor and make this stew! Love it!!