Happy 2013 guys! I hope this year is treating you well so far. I woke up today, chugged a green juice (kale, apple, ginger) took Henry for a run, slipped on some ice, shed a few tears, ran home and am currently icing my elbow. Great start to the new year!
However, I am going to shake off this mornings disaster and focus my attention on the things I am looking forward to this year. Here they are:
1. Trading in my yoga pants for Carhartts
2. Dusting off my pocket knife
3. Eating fresh produce again
4. Creating new recipes for you all to enjoy
5. Waking up at sunrise
6. Going to sleep at sunset
7. Working side by side with Taylor
8. Working hard to make Tumbleweed successful
9. Getting dirty again
10. Meeting new people at the local farmers market
I think 2013 is going to be a good year for us. However, I’d be lying if I said I wasn’t worried about a thing. The truth is, I am so nervous about the farm season I am ready to jump out of my skin. Sometimes I am so nervous I wake up in the middle of the night in a full-blown sweat. Not fun at all.
As you probably know by now, when I feel out of control I like to eat comforting foods. I roll up my sleeves and turn to my kitchen. She never fails me.
White Bean and Kale Soup to the rescue.
Not only is this soup delicious but it is packed with nutrients. It will leave you feeling delightfully satisfied and ready to tackle whatever stresses you are dealing with. Dig in my friends.
White Bean and Kale Soup (Serves 6)
Ingredients: (I eyeball my measurements so taste test as you go!)
2 tbs olive oil
1 large onion, diced
3 stalks of celery, finely chopped
3-4 large carrots, chopped into 1/2 inch pieces
4-5 red potatoes, chopped (I leave the skins on)
1 large bunch of kale (about 4 cups worth) stems removed and chopped
6 cups of veggie stock
2 14.5 ounce cans of cannellini beans, drained and rinsed
1 tbs smoked paprika
salt and pepper to taste
1. Heat olive oil in a large soup pan over medium heat. Add the onion and cook for about 8 minutes, stirring often.
2. Add carrots, celery, potatoes, and paprika. Stir. Cook for about 2 minutes. Add kale. Cook for about 1 more minute.
3. Add broth, beans, salt and pepper. Bring to a boil. Reduce heat and simmer for about 30 minutes.
4. Taste test to see if you need to add anything.