Summer vacation is over.
Work has returned to the inside of the house.
First on the list is to finish the ceiling in the hall. We have a ceiling fan that we want installed before winter. It doesn’t seem right that the warmest place in the house is the ceiling. We thought it would be nice to blow some of that hot hair back down the stairs.
We have lights in the other bathroom, now.
There’s a lot to do; it’s a long winter.
My garden is a wee bit confused about the seasons. My green beans are flowering again; one courgette died, another has sprouted lots of new growth. The tomatoes are ambivalent – some producing; some not.
At the moment, I have a counter filled with white and green tomatoes; not a red one anywhere.
4 – 5 white tomatoes, peeled and chopped
1 small onion, chopped
1 clove garlic, minced
8oz (250gr) white beans (cannellini), drained and rinsed
2 cups chicken stock
1/3 cup small elbow pasta
2 tbs fresh basil, chopped
2 tbs fresh parsley, chopped
2 tsp olive oil
In a medium saucepan, sauté in onion and garlic in olive oil until soft and transparent, 7 – 10 minutes. Add tomatoes, stock, beans and pasta. Cover and simmer over low heat for about 20 minutes, stirring often so pasta doesn’t stick. Stir in herbs and serve.
I must add – my white tomatoes have been the best in the garden this year.
Soup Chick inspired this warming soup – with her Seven (white bean) Soups on Saturday.