I started with this homemade chicken stock — note that it is not a pale, insipid, light yellow color.
There are lots of things you can do with it, but I needed to use up some tomatoes from the farmers’ market, plus some shiitakes, some Hungarian wax peppers, and green beans. So I took the two ripest tomatoes, quartered them, and simmered them for twenty minutes or so in a quart of the stock. I then ran it through the food mill, and ended up with rich, tomato-ey chicken stock. I diced the other tomato (it was very ripe, but not as soft), and added it. I stemmed and shredded the shiitakes and added them, and the green beans. I looked in the refrigerator and remembered the tortellini, and got out the pecorino and parmagianno. I added some rosemary, the tortellini, and grated some cheese. I sliced the wax pepper into small shreds, and added them at the very end — and ended up with soup.
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