Soup is Good for the Soul
I said this in my last post, but I’ll say it again: things have been crazy busy around here lately. And I think it was starting to wear on all of us—it felt *really* good to just stay home tonight and cook a nice pot of soup for dinner:
In fact, today was relaxing, just in general. I took Lila to Little Gym, and after her mid-day nap, we all went on a few walks in the neighborhood, where she showed off her sprinting skills:
Girlfriend has mad running skills already. I think she might be faster than me. And yeah, you can be jealous of my running shoes/skinny jeans/fleece headband combo. Hashtag: killing it.
Lila also practiced her best “Home Alone” face while I cooked dinner:
Pretty good, right?
Today was also important because it marks the first day in history where Lila allowed her hair to be put into pigtails for any extended period of time:
Mom, if you put my hair in pigtails again, I will cut you. Got it?
The pigtails still pissed her off a bit…plus, I think she was still smarting from yesterday’s less than successful visit with Creepy Bearded Sit On My Lap Guy, aka Santa:
This takes me back to last year’s Santa pic, which was equally as charming:
Sigh. One of these years we’ll get a good one.
All of this is to say: today was a random, but good day. And we had delicious soup for dinner, which I will now share with you:
White Bean Vegetarian Soup
3 tbsp. olive oil
1 medium onion, diced
5-6 garlic cloves, minced
2 cans cannellini beans, drained
4 cups vegetable broth
1 can diced tomatoes (I used the kind with basil and oregano)
1 tbsp. Italian Seasoning
1/4 cup minced fresh Italian parsley
1.5 cups frozen kale (found this at Target, but you can use fresh, chopped if you want)
1.5 cups frozen vegetarian “meat” crumbles (like Boca)
grated gruyere cheese for topping
Heat olive oil in soup pot. Add onion and garlic, cooking for 10 minutes until soft. Add beans. Season with Italian seasoning and salt, if desired—I was using a regular-sodium broth and beans, so I kept salt seasoning to a minimum. Add tomatoes, veggie broth, parsley, kale, and Boca crumbles. Bring to a boil, then reduce heat and simmer over medium heat for about 25 minutes.
Top with cheese to serve!
This soup was so easy, and really filling and hearty. It was perfect for the cold weather we’ve been having. Plus, it felt nice to get some veggies in after the holiday indulging we’ve been doing!