Somewhat presciently, last night after dinner I thought to make fridge soup for tonight since I suspected I’d be working late. This one was a continuation of last week’s, via another iteration we made in Vermont containing the leftover sausage and garden greens (yes, I brought the soup with us to Vermont.) This time around I browned 3 strips of chopped bacon with half an onion, deglazed with wine, and dumped in the earlier soup, a beef bone from takeout night, tricolor orzo, and fresh herbs. Simmered for an hour or so, it gained a whole new depth and direction of flavor and got to sit overnight which always helps. I love these soups; normally more of a winter thing, the availability of fresh or leftover things from the garden plus random meat scraps make the summer version even better. As long as you bring it back to a boil every couple of days, they can keep going indefinitely. This one approaches the two week mark if you count all the way back to the pulled pork which started it all, and there’s enough left to add more to tomorrow.