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Soup is Good for the Soul

December 11, 2013

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:

Photo: Tidings of comfort and joy...

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!



7 Comments leave one →
  1. December 11, 2013 2:07 pm

    Crusty bread with soup is amazing! She is so so fast! I will be excited for the day when I can put Kay’s hair in any kind of a tail….

  2. December 11, 2013 7:51 pm

    I can’t believe how big she is getting! Santa pictures are destined to be shitty, until they are too old to want to sit on his lap. That soup, oh man, that soup, sounds perfect right now.

  3. December 11, 2013 8:18 pm

    Um, I would like some soup please! I hear ya on the crazy. It won’t stop here!

    That picture of Lila on Santa’s lap is priceless. I never got one with Max where he wasn’t screaming or looking like he was going to cut someone if he didn’t get off that dudes lap. 🙂

  4. December 16, 2013 3:47 am

    That soup looks awesome, I can’t wait to make it. I’m sure it just an oversight (and I know you know this as a former veg), but it’s not vegetarian if you’re using chicken broth! 🙂

    • December 16, 2013 1:11 pm

      Ah, good point!! I need to change that to veggie broth!!

  5. nicole permalink
    January 11, 2015 9:31 pm

    I have been making this recipe for a few months and it is always soo good! hearty, filling, and just so yummy! thank you for this great recipe. we also sometimes throw in sausage, but mostly keep it as is, but use veggie broth. delish!

    • January 12, 2015 12:05 am

      Thank you nicole! It’s one of our favorites too! 🙂

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