Such a Sucker

When it comes to my friends, I have a hard time saying no.

Which is how I got roped in to Superwoman's Stella & Dot party last week.  Because I adore Superwoman.  And Superwoman is a Stella & Dot consultant.  And how can you say no to someone you adore? 

So last week, I drank some wine, ate some cheese, and got a lot of Christmas shopping done!  And of course, I might have picked up a little something for myself.

It's not just my "real life" friends who get this can't-say-no treatment.  It holds true for the blog-o-verse too. Because even women I've never met before, seem like friends when you've known them for years. And when I see a great recipe on one of my "friends" blogs, I just can't say no to that either.

It is officially winter-ish, which means soup.  And Kelsey always features such great soups.  Especially on her meatless Mondays.  This one is impossibly easy.  A little broth, store-bought tortellini, and then you just throw in lots and lots of vegetables.

Ellie Krieger's Tortellini and Kale Soup (as seen on Apple A Day)

1 tsp olive oil

1 medium red onion, chopped

4 cloves garlic, minced

2 large carrots, peeled and chopped

3 ribs celery, chopped

1 tsp dried oregano

1 tsp dried thyme

1 tsp crushed red pepper flakes

2 tomatoes, diced

8 cups low-sodium vegetable broth

1 can low-sodium canellini beans

6 oz. kale, washed, ribbed, and chopped

1 package whole wheat cheese tortellini

1/2 cup grated Parmesan, for garnish

1. Heat oil in a large soup pot or Dutch oven over medium-high heat.  Add onions and cook until softened, about 5 minutes.  
2. Add garlic and cook 3 minutes more.
3. Add in carrots, celery, oregano, thyme, and red pepper flakes.  Cook mixture, stirring often, until softened, 5-6 minutes.
4. Add the tomatoes and broth.  Bring to a boil, then reduce heat and simmer 10-15 minutes.
5. Add beans, kale, and tortellini and continue simmering until tortellini are cooked through, about 6 minutes.  Serve topped with Parmesan cheese.