Le Creuset

Overnight, Fall has blown into town. I do love the change in seasons. Sweaters, crisp walks with leaves falling around you, blazing fires in the fireplace, hot chocolate and tea. The other mainstay for me, year round really, but it really earns it's keep during Fall and Winter months...my Le Creuset dutch oven. Or I should say, French oven.

Every household should have one of these fantastic marvels of cookery. You can make anything in this, great for sauteeing those big giant vegetables like chard or kale or a delicious ratatouille, that most pans get overwhelmed with. I mostly like to make delicious soups in my Le Creuset on Sundays and then I have a go-to meal for the week that is an easy lunch or dinner.

The French company, Le Creuset, has been making enameled cast iron french ovens since 1925. They come in fabulous vibrant colors, red is my favorite, but my first was this French blue one. You can't help but feel like a real cook when using it, and food seems to just taste better!

I just made this soup I saw in Cookie Magazine....very good and will go in my Fall soup repetoire:

Tuscan Ribollita

3 garlic cloves, peeled and smashed

1 small onion, peeled and roughly chopped

1 carrot, peeled and chopped

1 celery stalk, chopped

4 oz pancetta or ham, chopped

1/2 cup olive oil

1 15-oz can whole peeled tomatoes

3 15-oz cans cannellini or great northern beans, drained and rinsed

2 cups chicken broth

1 sprig fresh rosemary

1 bunch kale, roughly chopped

1/2 cup toasted bread crumbs

Grated Parmesan

1. In a large pot over medium heat, saute the first 5 ingredients in 2 tbsp of the olive oil for 5 min.

2. Add the tomatoes and their juices, along with the beans, broth, and rosemary. Simmer, covered, until the beans break apart, about an hour.

3. Add the kale and cook for 5 to 7 minutes more. Stir in the bread crumbs and serve, drizzled with the remaining olive oil and sprinkled with the cheese.

So get cozy and snuggle in with some great soups and of course...don't forget the wine!