Feeling a little under the weather and as always overbooking the to-do list for the evening (always thwarted, of course, by unforeseen events like a sink-spout malfunction, which now is on Saturday's to-do list), it's time to pull the quart of TJ's tomato and red pepper soup from the earthquake-food stash. After a quick swing by the natural store (a stopgap) for pricey low-sodium, no-MSG chicken stock, I get back in the kitchen and slice some zucchini and dice some shallots.
I saute these in olive oil, then mix in the soup and stock. While that's coming to temperature, I've got some polenta slices browning in a cast-iron skillet. Once the soup boils a bit, I throw in some almost-done turkey meatballs that I'd set aside from making big pasta over the weekend. It's now or never for these guys.
Once everything's done, I pop in a couple of cubes of frozen basil, again from TJ's, to finish the soup. I ladle out healthy scoops into pasta bowls, place the round polenta slices (did I mention the polenta is TJ's?) in the middle and grate some Pecorino at table. Main-course soup in about 20 minutes. I'm exhausted.
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