I have a pretty busy week ahead of me so I’m trying to stay positive and keep happy thoughts going. Do you ever find yourself wishing for Tuesday before Monday starts?
We spent a lot of the weekend celebrating our friends getting married, and it was an amazing wedding!
I got to wear my new dress , ate a lot of really great food, and danced more than I have in a very long time. Travis was a groomsman and I helped pass out programs as well as did the hair and makeup for the groom’s mother. We were so honored to be a part of such a special day and slept so good after shaking our “groove thangs” all night.
Since I ate so much great food Friday and Saturday I felt like I needed Sunday to be a mini-detox day full of fruits and veggies. I was probably the only person who didn’t feel the need to partake in the St. Patty’s Day traditions of Irish car bombs and pub food, but I was ok with that.
Instead Travis and I grabbed fruit smoothies at the store while stocking up for the week.
I got one with apples, bananas, berries, and bok choy. I couldn’t taste anything but the berries so I pretended it was a milkshake but let’s be honest nobody’s imagination is that good:) We plan on buying a Vitamix to make smoothies every morning because this medium size was $6. That’s a little nuts and after making soups, smoothies, etc it will pay for itself.
My main goal for shopping was to get a really good soup. I have been craving a broth based soup full of veggies so I headed to the pre-made soup fridge. I spotted a kale and white bean pre-made soup and realized I could spend less to get the ingredients and make the soup myself.
It took no time at all to make this soup once I got home. Less than 10 ingredients and maybe 30 minutes of total cook time including prep and it’s ready.
I’ll keep this one on hand for Spring as a light soup that can easily be paired with a half(or full) sandwich for an easy week night meal. I may even get crazy and add chicken sausage next time!
Do you get soup ideas from the pre-made section?
Kale and White Bean Soup(adapted from Whole Foods) 4-6 servings
2 tablespoons extra-virgin olive oil
1 cup diced yellow onion
4 large garlic cloves, roughly chopped
1 (32 ounce) box low-sodium vegetable broth
4 cups packed chopped kale
1 (14.5 ounce) can fire roasted diced tomatoes
1 (14.5 ounce) can no-salt-added cannellini beans, drained and rinsed
1 two large carrots, peeled and sliced
In a large saucepan, heat olive oil over medium heat. Add onion and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale, tomatoes, and fresh carrots and cover. Cook 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot.