I feel a chill in the air...

and down here, that is hard to detect. The changing of the seasons is best felt as I move from being excited about True Blood on Sunday nights with vodka 'n tonics to Grey's Anatomy on Thursdays with Dewers & soda. September is this fun transitional season (that can sometimes be a challenge on the wardrobe - espadrilles or booties, white jeans or thin wale corduroy, you get the idea). What is great about this time of year is that you can catch the last few crops of fresh fruit and vegetables like nectarines and zucchini and begin to find fall veggies like beautiful squash.
This week I am sporting two early fall recipes, a tortellini and white bean soup and butternut squash and goat cheese pasta.

Tortellini soup topped with grated Parmesan.

Jen Grimes-Inspired Tortellini Soup

-medium onion
-2 tablespoons olive oil (EVOO)
-14.5 oz can of fire roasted chopped tomatoes
-can of white beans, rinsed and drained
-1 zucchini
-4 cups of vegetable or chicken stock
-2 tablespoons chopped fresh oregano
-1-2 tablespoons thyme (any herbs you enjoy will do!)
-6-8 oz package of cheese tortellini
-3 cups of fresh spinach
-2 cloves minced garlic
-2 to 4 tablespoons grated Parmesan

In a large stock pot, saute garlic and chopped onion in EVOO. Peel and cube the zucchini - add and saute for about 5 mins. Add the tomatoes (with liquid), stock, white beans, herbs and bring to a light boil. Reduce heat to a simmer and add tortellini and spinach. Simmer for 8-10 minutes, top with grated Parmesan and serve!