And then….it rained. Napa Valley along with most of Northern California is finally getting relief from the drought of the past several years. While the grapes did their job, at times flourishing in the dryer than normal conditions, wine makers and vineyard managers were tenuously hopeful the next season would restore more normal weather patterns to replenish dwindling water reserves. So far, the Fall/Winter season of 2014 has been quite rainy with more precipitaion in the forecast; it seems the vineyard rain-dance performances have done the trick. The local mountains now have a foundation of snow and all are optimistic for a white winter in the Sierras to refresh our local rivers, streams and reservoirs.
As much as I would like to curl up by the fire and enjoy a good book with a glass of vino-- the Christmas Cards are beckoning (maybe New Year’s greetings?), the gifts are nagging to be wrapped (thank goodness I stocked up on sparkly gift bags!) and the box of twinkle lights liberated from storage is (soon to be) sparkling. Since this is the time of year amok with shopping and work and weather, making dinner can be challenging and often, low on my list of necessary accomplishments. Thank goodness, for me it is not a worry tonight. In the winter, each week I make a large pot of soup to supply plenty of left-overs and satisfying quick meals. This Tuscan White Bean chili is one of my favorites. When it is cold outside—a hearty bowl of a soup and a glass of red makes it easy and delicious to stay warm on the inside.
Warm Holiday Wishes, from our castle to yours.
The Castello is especially beautiful in the rain…
It can also chill me to the bone
But, this will warm me from the inside out!
Tuscan White Bean Chili with Spinach
1 28 oz. can diced tomatoes
1 28 oz. can tomato puree
1 cup beef bouillon
1 sweet onion, roughly chopped
3 15 oz. cans cannellini beans, rinsed
1 lb. lean ground beef
1 lb. Italian chicken sausage
1 cup finely grated Parmesan cheese
2 bags fresh baby spinach
Salt/ pepper to taste
1 tsp. sugar
4 cloves garlic, minced
3 Tbsp. olive oil
Red pepper flakes, oregano and basil to taste
Brown ground beef and sausage drain off fat then place in large pot. Sauté onion and garlic in olive oil. Add spinach and add 1 Cup bouillon to wilt. Add to pot and combine remaining seasoning and ingredients. Adjust liquid level (additional broth if desired). Simmer on low for approximately 30 minutes. Finish with grated parm.
Serves 6 people, or 2 people for a week!