okay. some of you may be familiar with my obsession over bacon. i try not to let myself obsess over much, but i have given myself leeway with bacon. last night i made a wonderful version of ribolitta, an italian soup made of mostly black kale, white kidney beans, and is thickened with day old bread. i made a few adjustments to fit my mood and the end result was quickly devoured by my roomies...
here's a recipe. feel free to add more veggies & herbs from your garden!

1 lb bacon, sliced
brown the bacon, remove the bacon from the pan, and pour off half of the fat. use the remaining fat to saute the vegetables...

1 large onion, diced
2 stalks of celery, chopped
2 carrots, chopped
saute the veggies in the bacon fat until tender, then add:

1 can diced tomatoes/ or 2 large tomatoes, diced
4 cloves garlic, minced
1 tsp oregano
1 tsp thyme
1/2 tsp chili flakes
1 glass of red wine
1 container of chicken stock ( i used the pacific natural foods brand- 32 oz free range chicken
broth)

allow to simmer and meld together-about 20 minutes. then add:

1 lb of fresh kale or chard, sliced thin, almost chiffinade
4 cups cooked white kidney beans

bring back to a simmer, wilting the kale and warming the beans. when it is all warm and wonderful, give it a taste, and add salt and chili flakes to your desired taste. i served this soup over some chunks of old crusty bread with some shaved parmesan and a drizzle of olive oil. it will warm your gullet! belly up!!