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Read by Michael Flamel
The Mediterranean Escape
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Tuscan Bean and Tomato Stew
A rustic, hearty dish that perfectly captures the warmth of Tuscany, this stew is a celebration of simple yet flavorful ingredients. Gail and I discovered this dish while exploring a small vineyard in the rolling hills of Tuscany. We were seated at a farmhouse table overlooking rows of grapevines, and the stew was brought out as part of a family-style feast. Its depth of flavor—rich tomatoes, creamy beans, and fragrant herbs—left us wanting more. Now, it’s a dish we recreate whenever we want to transport ourselves back to those golden Italian sunsets.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4-6 1x
- Category: Soups
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and diced
- 1 celery stalk, diced
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Freshly grated Parmesan cheese for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 5 minutes.
- Add the carrot and celery, and cook for an additional 5 minutes until the vegetables begin to soften.
- Stir in the crushed tomatoes and vegetable broth, bringing the mixture to a gentle simmer.
- Add the cannellini beans, oregano, thyme, salt, and pepper. Stir well and let the stew simmer for 20-25 minutes, allowing the flavors to meld.
- Taste and adjust seasoning as needed.
- Serve the stew hot, garnished with fresh basil leaves and a sprinkle of Parmesan cheese.
Origin Story: From the Hills of Tuscany to Your Table
This Tuscan Bean and Tomato Stew comes from the tradition of “cucina povera,” or the peasant cooking of Italy, where fresh, local ingredients were used to create simple yet nourishing dishes. Often served in countryside farmhouses, this dish showcases the rich agricultural heritage of Tuscany, with beans and tomatoes being central crops. We fell in love with its comforting warmth, which now feels like an edible postcard from our time in Tuscany.
Serving Suggestions:
Pair this hearty stew with crusty garlic bread to soak up all the rich tomato broth, and a crisp arugula salad tossed with shaved Parmesan and a light lemon dressing to balance the richness.
Beverage Pairing:
Chianti, the classic red wine of Tuscany, is the perfect match for this dish, bringing out the earthy flavors of the beans and tomatoes. If you prefer a non-alcoholic option, sparkling water with a twist of lemon will keep things light and refreshing.
Greek Lemon Chicken with Orzo
On one of our trips to the Greek islands, Gail and I dined at a seaside taverna overlooking the sparkling Aegean Sea. It was a warm evening, and we were served this beautifully simple dish of lemon-infused chicken over tender orzo pasta. The freshness of the citrus and the savory flavors of the chicken made this one of the most memorable meals of our travels. Whenever we recreate it at home, it brings back the soft sound of waves and the scent of salty sea air.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Entrées
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 1/2 cups orzo pasta
- 3 cups chicken broth
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
- Place the chicken breasts in a baking dish and pour the lemon mixture over them, ensuring they are fully coated. Bake for 25-30 minutes, or until the chicken is cooked through and golden brown.
- Meanwhile, cook the orzo in chicken broth according to package instructions. Drain and set aside.
- Once the chicken is done, serve it over a bed of orzo, and sprinkle with crumbled feta cheese and fresh parsley.
Origin Story: A Taste of the Greek Islands
This Greek Lemon Chicken with Orzo is a classic example of Greek island cuisine, where simple ingredients like lemon, olive oil, and herbs are used to enhance the natural flavors of the food. The tangy, bright flavor of the lemon paired with the savory chicken is reminiscent of sunny Greek summers. It’s a dish that speaks to the Greek philosophy of letting the ingredients shine, and it has become one of our go-to romantic meals at home.
Serving Suggestions:
Serve this dish with a side of creamy tzatziki and warm pita bread, along with a traditional Greek village salad made of cucumbers, tomatoes, red onions, olives, and a drizzle of olive oil.
Beverage Pairing:
A crisp, refreshing Assyrtiko white wine from the Greek islands is the ideal pairing, with its citrus notes perfectly complementing the lemony chicken. For a non-alcoholic option, try a cold herbal iced tea with mint and a splash of lemon.
These two recipes, each steeped in Mediterranean tradition, have become our favorite romantic dinners for two. Every time we prepare them, it’s like we’re back in Tuscany or Greece, savoring the flavors and memories from our travels. We hope these dishes will bring as much love and joy to your table as they do to ours. ❖
