Diesel says he’s done with today. Watching the neighborhood all day and barking at everything all evening had to have been exhausting 🙄🤷♀️😉🤦♀️ #hesgotitruff #rufflife
Life? What is it? It is one hard journey. You live, you learn, you screw up, you learn. I don't know if anyone will actually see and really look at my little old school blog but I enjoy sharing. My mind squirrels at times so I love to just post random stuff that I like. I hope that something I post touches you or helps you in some way. We are in this road called "Life" together :-) Let's help one another and practice some kindness along the way!
Diesel says he’s done with today. Watching the neighborhood all day and barking at everything all evening had to have been exhausting 🙄🤷♀️😉🤦♀️ #hesgotitruff #rufflife
Tuscan White Bean & Kale Soup🥣✨
Ingredients:
3 cans (15 ounces each) cannellini beans, drained and rinsed
1 yellow onion, finely chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 large carrots, peeled and chopped
1 stalk celery, diced
⅓ cup white wine (e.g., pinot grigio)
2 cups chopped kale (stems removed, finely chopped)
2 ½ to 4 cups vegetable or chicken broth (adjust to desired consistency)
1 tablespoon tomato paste
1 teaspoon salt (or to taste)
¼ teaspoon black pepper (or to taste)
¼ teaspoon red pepper flakes (optional for spice)
¼ teaspoon Italian seasoning
2 bay leaves
1 teaspoon dried thyme
½ teaspoon dried oregano
Instructions:
• Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it starts to brown slightly, about 5 minutes. Stir in the minced garlic, celery, and chopped carrots. Continue sautéing for about 10 more minutes until the vegetables soften and brown slightly. This browning will add depth of flavor.
• Deglaze with Wine: Pour in the white wine and cook for 5-7 minutes until most of the liquid has evaporated, stirring occasionally.
• Add Remaining Ingredients (Except Kale): Stir in the drained beans, tomato paste, salt, black pepper, red pepper flakes (if using), Italian seasoning, bay leaves, dried thyme, and dried oregano. Pour in 2 ½ cups of broth to start (you can adjust the amount later if needed). Stir well to combine.
• Simmer: Bring the soup to a boil, then reduce the heat to low and cover the pot. Let the soup simmer for about 15 minutes.
• Blend a Portion for Creaminess: Once the soup has simmered, remove and discard the bay leaves. Transfer about 2 ½ to 3 cups of the soup to a blender and blend until smooth. Return the blended portion back to the pot and stir to combine. If the soup is too thick, add more broth until it reaches your preferred consistency.
• Add the Kale: Stir in the chopped kale and let the soup simmer for a few more minutes until the kale wilts. Taste and adjust seasonings, adding more salt, pepper, or a squeeze of lemon juice for brightness if desired.
• Serve: Serve the soup warm, paired with hearty bread for dipping. Enjoy this wholesome, nourishing meal!
Ladies, it's very important to get those pumpkins checked annually. It's not always the most fun thing to do but ......... It's better to be safe than sorry. You are needed here in this world.
#Don'tforgetaboutyourmammogram
I absolutely love her writing and will always share. My only hope is that it inspires other women. We are in this thing called life together ladies! Sending love to all!
💓 Life is complicated enough- especially right now. Let's not make things harder on one another. Let's actually help one another grow. That's the real change that this world actually needs 🤷 #justmyopinion 😉