If I have learned anything in this last month - with my body failing me, having to pay greater attention to my movements, feeling sluggish and and frustrated - it's that when you're body is asking for something, you should listen.
It's simple, really. After my unexpected surgery, I have wanted NOTHING more than to be able to skip again. To have the energy to jog or to not have to brace myself to stand.
And tired. It's an understatement. Sometimes, you have to take a second to listen to what your body needs.
And my body, needed pure energy. I know finding recipes that are warm and filling yet healthy are hard to find in the winter, but this one still feels like a hug.
Don't worry, I still have 10 sticks of butter in my fridge. All is not lost.
Kale and White Bean Soup
4 cups cooked cannellini beans
2 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, chopped
1 celery stock, chopped
3 medium tomatoes, chopped
3 cloves garlic, minced
1 teaspoon fresh thyme leaves, chopped
2 cups water
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 teaspoon dried basil
In a large pot add the oil and cook chopped onion over medium to low heat for about 5 minutes. Now add in the carrots and celery and cook for another 5 minutes.
Next, add in the tomatoes, herbs, salt, pepper, and garlic.
Simmer on low for about 7 minutes.
Cook, drain, and rinse the beans. Puree 2 cups of the beans in a food processor until smooth.
Add in the pureed beans, the rest of the beans, and the water.
Stir well. Simmer on low for about 15 minutes. Adjust seasonings if necessary.
And then have dessert. Because this is Amuse Bouche.
Well, we tried to listen to our bodies...