QUICK TUSCAN BEAN SOUP

There’s nothing like a steaming bowl of hot soup to warm you on a cold autumn or winter evening. This soup is made with canned beans instead of dried beans, making it quick and easy to prepare. Any variety of white canned beans will be great with this soup, from the smaller navy bean to the medium great northern bean and the larger cannellini bean. 

2 oz pancetta, finely diced 

2 T extra-light olive oil
1 large yellow onion, diced
3 cloves garlic, minced or pressed
2 sprigs fresh thyme, tied together with cotton butcher’s twine

2 bay leaves
8 cups chicken stock
3 (14 oz) cans great northern or any white beans, rinsed and drained 

1 (3-inch) piece Parmigiano-Reggiano cheese rind

Salt and freshly ground black pepper 

Chopped Italian parsley, for garnish
Freshly grated Parmigiano-Reggiano cheese 

Extra-virgin olive oil, for drizzling

In a large pot or Dutch oven, fry the pancetta over medium heat until golden. Pour off most of the grease and discard.
Add the oil to the pot and sauté the onion until soft and translucent, about 10 minutes. 

Add garlic and sauté another minute.
Add the thyme sprigs, bay leaves, chicken stock, beans, and cheese rind.
Season to taste with salt and pepper and simmer for about 25 minutes.

Remove the thyme sprigs, bay leaves, and cheese rind. 

Ladle soup into bowls and sprinkle with parsley.

Serve with grated Parmigiano cheese and a drizzle of extra-virgin olive oil.

Serves 4 to 6 

CLASSIC CHICKEN PICCATA

Chicken Piccata is on the menu in most Italian restaurants, and it is so easy to prepare at home. The recipe originated in Italy with veal. Serve this with pasta or Risotto alla Milanese.

2 large lemons
2 boneless, skinless chicken breasts, cut in half horizontally

½ cup all-purpose flour
2 T freshly grated Parmigiano-Reggiano cheese
Salt and freshly ground black pepper

3 T extra-light olive oil or avocado oil

1 small shallot, minced
1 clove garlic, minced or pressed
½ cup dry white wine
½ cup chicken stock
¼ cup capers, rinsed and drained
3 T unsalted butter, room temperature
2 T chopped Italian parsley

Cut one lemon in half and cut the half into circles.
Squeeze the juice from the remaining one and a half lemons and set aside.
Cut each chicken breast in half, lengthwise.

In a shallow bowl, add the flour and grated cheese.
Season generously with salt and pepper. 

Dredge chicken in the flour mixture, shake off excess and set aside on a platter or pizza pan. 

Preheat oven to 225 degrees F.

Heat the oil over medium-high heat in a large skillet.
Add the chicken to the skillet and fry for about 4 minutes on each side, until golden. 
Transfer chicken to a heatproof platter and place in oven.
Add the shallot and garlic to the skillet and cook 30
seconds.

Add the wine and slowly simmer while stirring.

Pour in the chicken stock, and lemon slices.
Simmer a couple of minutes.
Stir in the lemon juice and capers and simmer one minute.
Remove skillet from heat and stir in the butter and allow to melt. 
Stir in the parsley and spoon sauce over chicken and serve immediately.

Serves 2