But, I have one of my baby geraniums beside the bed, and it is budding, so that will do.
I have been longing for my Tuscan Tomato soup, but very suddenly have to gear down eating anything too spicy or acid - a side effect after the pneumonia I got in the fall. The winter has addled my brain, because only today did I think of adding more vegetables, less tomatoes, and no hot sauce. But lots of rosemary, tarragon, thyme, and basil! A little butter and a spoonful of sour cream topped the second bowlful, and now I'm happy:)
To make about 3 big bowls of soup:
1 small onion, peeled and diced
2 T. unsalted or salted butter
1 t. olive oil
1/2 cup peeled carrots, cut on a slant
3/4 c. sliced celery
1 1/2 cups chicken or vegetable stock
1 1/2 cups canned Italian plum tomatoes, cut into bite size pieces, with some
of the juices
1 can (15.5 oz) cannellini beans, rinsed and drained
1/2 t. thyme
1 t. basil
1/2 t. kosher salt
4 sprigs rosemary
1/2 t. tarragon
Place the olive oil and butter in the stockpot. Add the onion and cook five minuts, then add the celery and carrots, the stock, the tomatoes, and the herbs and salt. Simmer for 25 minutes, then add the cannellini beans and cook for another 15 minutes.
Serve with sour cream or curls of parmesan, or a nice thick chunk of good bread with butter.