I go through an average of one pair of sunglasses per year. No matter how hard I try to take care of them, they always seem to end up broken or lost before next season comes along.
Because of this, I never pay more than $20 for a pair of sunglasses. This way, I don’t feel guilty when I pull-out my sunglasses from my purse and notice that one of the sides has disappeared (what just happened last week) and they are no longer wearable.
I’m always a bit sad when the day comes that I can no longer find or wear them. Sunglasses are a tricky thing to pick out. It’s hard to see what you really look like in a 3 inch mirror looking through dark shades in a dimly lit store.
However, no matter what the sunglasses look like or cost, I’m always happy to wear them because it means THE SUN IS OUT!!! I have been loving being able to to enjoy the daylight well into the evening as I come home from work, prepare dinner and sit down to eat it! You can see the sun streaming in from the window above our kitchen sink. I can’t help but be in a good mood when the the sun is shining!
This soup is a perfect meal to use all those fresh seasonal items! In a recent CSA, we received kale, basil and garlic. I wanted to make sure I used all these items at their peak, and this soup was the perfect way to use it! The dollop of pesto is completely optional, but it just adds that much flavor!
Kale, White Bean and Pesto Soup
Recipe Adapted from Katie at the Kitchen Door
Keywords: soup/stew entree vegetarian leafy greens beans
Ingredients
- 2 tbs. olive oil
- 1 onion, chopped
- 1/2 cup chopped carrots
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- Oregano, to taste
- Parsley, to taste
- Pinch of red pepper flakes
- Salt and pepper
- 4 cups low-sodium chicken or vegetable broth
- About 4-5 kale leaves, roughly torn into small pieces
- 1 can cannelini beans, rinsed and drained
- 1/3 cup prepared pesto
- 1/3 cup grated parmesan cheese
Instructions
1. Heat oil in a large pot over medium-high heat. Add onion, carrot, and celery and cook, stirring occasionally, for 5-8 minutes, or until vegetables are tender. Stir in seasonings and cook 2 minutes more.
2. Add broth, kale, and beans, bring to a boil, then lower heat and simmer for 15 minutes. Serve in bowls and top with scoop of pesto and grated parmesan cheese. Enjoy!
~Do you have a hard time keeping sunglasses in one piece?
