Change is in the air on this first official day of summer. Tonight in the kitchen where I spend this evening chopping just ripened tomatoes, I consider how of late, the only smell that's permeated from this little apartment has derived more so from takeout. Tonight however, my counter space is littered with cutting boards and leftover shreds of carrot. Tonight, a sink full of dishes is an absolute delight.
Acutely aware of my misshapen state, the state which has prevented me from basting, sautéing, grilling, and roasting lately, I welcome the feeling of drizzling olive oil in a sauce pan once again and of adjusting the burner heat so as not to sever the garlic before it can melt into the kale and celery. Tonight’s dinner is a labor of love. I have nowhere to be and plenty of time to feel under the weather but resilient, and so I return to the single recipe, which feels effortless and filling without prompting a wardrobe change brought on by the overindulgence of heavier ingredients. This lighter Tuscan bean soup (the recipe is included in a post I published back in March), while albeit strange to some who might question why anyone would crave a hotter item in hotter weather, satisfies my craving for something hearty and haphazard. This recipe boils down to a science of its own – asking only that enough attention is paid to cooking the cannellini separately before submerging it in a neighboring pot bubbling with chicken stock.
And so tonight’s soup is about recreating a favorite dish regardless of the temperature. It’s about setting time aside to cook and be content with your own company. It's about enjoying the simple pleasures of loading a dishwasher and ladling that second helping of sinless delight.