It’s Still Raining.
We’re now going on day 35 of rain. Okay, maybe not 35 but it’s been raining so much and so hard and for so long that I’m starting to feel like I live in Seattle. Except the sushi’s not as good.
It’s amazing how many emotions rain can evoke at once: frustration, anger, the feeling that every driver sucks, the feeling that it will never be sunny again, the feeling that everyone is in SLOOOOWWW motion, especially when it comes to getting dressed, making beds, finding socks, getting backpacks, FINDING SOCKS, making lunches, and WHERE THE HELL ARE YOUR SOCKS GET IN THE FREAKING CAR!!!
Ahh, rain. When I was twenty it was so romantic. It was something that made you want to grab a book and a blanket, a cup of hot chocolate and someone soft and cuddly and just relax.
Funny how kids can change the weather.
But one thing rain will always make me want to do is cook soup. When it’s cold to the bone outside there’s no question you want something warm and hearty on the inside. I could eat soup in 120 heat but eating soup when it’s freezing outside is that much better.
Been reading a lot about the health benefits of kale. It’s not something I normally eat but in soup it’s got great texture and contains every vitamin in the history of vitamins. So while I’m waiting for the rain to subside I might as well get healthy. Looks like I’ll be getting very healthy.
Kale and White Bean Soup
- 1 onion (chopped
- 2 garlic cloves (chopped)
- 1 package grape tomatoes
- 1 handful shredded carrots
- As much kale as you think you can handle (few handfuls)
- 2 boxes chicken broth
- 2 bay leaves
- splash olive oil
- splash dry sherry
- 2 cans cannellini beans
- Saute onion, garlic, tomatoes and carrots in a little olive oil in a big stock pot.
- Add remaining ingredients and boil.
- Reduce heat and simmer for 1-2 hours.
- *If you like thicker soup, mash up some of the beans at the end and return to pot!
1 onion (chopped
2 garlic cloves (chopped)
1 package grape tomatoes
1 handful shredded carrots
As much kale as you think you can handle (few handfuls)
2 boxes chicken broth
2 bay leaves
splash olive oil
splash dry sherry
2 cans cannellini beans
Saute onion, garlic, tomatoes and carrots in a little olive oil in a big stock pot.
Add remaining ingredients and boil.
Reduce heat and simmer for 1-2 hours.
*If you like thicker soup, mash up some of the beans at the end and return to pot!