One Great . . . it's-over soup

Cleaning out my purse on Friday, I found two hors d'oeuvre toothpicks, the kind with the frilly plastic tops. That says a lot about my life in the last two weeks, both in the lead-up to the DNC and the actual convention itself.

It sounds glamorous to say I was on party coverage. Reality? I was picking up dinner based on which fast-food line was on the way home at 9 at night, or grabbing what I could from cold appetizers and limp buffets.

My soul is screaming for something simple, soulful and nutritious. I'm craving the chance to get back in the kitchen. Alas, it's still not to be: My book, "Pecans: A Savor the South Cookbook," comes out Monday. So I'm hitting the road right behind the departing conventioners, on my way to the Southern Independent Booksellers Assocation convention in Naples, Fla.

If I had a chance to cook this weekend? I'd aim for something like this.

Noodle Soup With Kale and White Beans

From "Fine Cooking: Make It Tonight," by the editors of Fine Cooking magazine (Taunton, $17.95).

2 tablespoons olive oil, divided
3 medium carrots, peeled and chopped
1 medium red onion, chopped
1 cup cappellini pasta, broken into short lengths
2 quarts reduced-sodium chicken broth
1 small bunch of kale, ribs removed, leaved roughly chopped (about 6 cups)
1 (15-ounce) can cannellini beans, rinsed and drained
3 tablespoons fresh lime juice
Kosher salt and freshly ground pepper to taste
1/4 cup coarsely chopped fresh cilantro

Heat 1 tablespoon oil in a large pot over medium-high heat. Add carrots and onion and cook, stirring occasionally, until onion is soft and just golden-brown, about 10 minutes. Scrape the vegetables in a bowl and set aside.

Heat the remaining 1 tablespoon oil in the pot over medium-high heat. Add pasta and cook, stirring often, until dark bolden brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta.

Return the carrots and onion and add the kale, beans, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium-low and simmer until the kale, carrots and pasta are tender, 8 to 10 minutes.

Remove from the heat, stir in the cilantro and season to taste with more lime juice, salt and pepper before serving.

Sit down and enjoy the quiet of a peaceful evening.

Yield: 6 servings.

One Great . . . Shortcut Soup

This idea popped up in the September issue of Everyday Food magazine: Use salsa as the base for a very fast soup.

1 corn tortilla
1 (16-ounce) jar salsa
1 3/4 cup low-sodium chicken broth
2 tablespoons heavy cream
Coarse salt and freshly ground pepper to taste
Diced avocado and fresh cilantro (optional)

Preheat oven to 400 degrees. Cut tortilla into thin strips, spread on a baking sheet and bake until crisp, about 8 minutes.

Combine salsa and chicken broth in a medium saucepan over medium-high heat. Bring to a boil.

Transfer to a blender with the heavy cream. Blend until smooth. (Be careful and vent the top of the blender so it doesn't splash.) Season to taste with salt and pepper. Divide between two bowls and top with the tortilla strips, avocado and cilantro.

Makes 2 servings. Per serving: 227 calories, 13g fat (5g saturated), 2g protein, 25g carbohydrate, 4g fiber.