I’m not really a winter girl. Although I love a good snow fall for the most part I’m not a huge fan of being cold… but with that being said, sometimes I like it. Which brings me to my point. If I had to choose one month that I most relate to it would have to be March.
March reminds me a little of myself. She seems unsure because she’s always changing her mind, but don’t let her fool you, she knows exactly what she wants… she wants it all.
I mean seriously, one day March wants to be cold and one day she wants to be hot. Sometimes she thinks she wants to hang out in winter and then just like that she decides maybe it’s a good day for spring or better yet summer. She’s always switching it up, yet she is consistent in her inconsistency. I like her indecisive acts of spontaneity. After all, why should she have to commit to one mundane avenue when there are so many roads to be traveled?!
I mean really, just think of July, she stays on path. Sure she’s strong, steady, and reliable in her unwavering heat and although enjoyable she’s also predictable and often times boring. But not March. Nope. March will keep you guessing…
So how does this all tie into Cabbage and Butter Bean Soup you ask? Well, I’ll tell you how. It turns out cabbage is the perfect food focus for March. Cabbage can be cool, crunchy and refreshing when kept raw and used in salads or slaws BUT can also be warming, hearty and satisfying when added to soups or stews. Cabbage works on cold days; hot day, dry days, rainy days… you name it. It’s a really versatile veggie that is a great match for March. As a matter of fact I think that if Months dated vegetables these two would make a beautiful couple. Although, they do say opposites attract so maybe they would be too similar and end up driving each other crazy. Humph!?!! I guess we’ll never really know!
Cabbage and Butter Bean Soup
Yield: Serves 4
- 2 teaspoons of extra virgin olive oil
- ½ lb of small red potatoes, cut into small chunks
- 4 cloves of garlic
- ½ large yellow onion, cut into ½ moons
- 4 cups of chicken stock
- 1 15-ounce can of diced tomatoes
- 1 15oz can of butter beans
- ½ a medium cabbage, cored and thinly sliced
- Garnish with red pepper flakes and parmesan cheese.
Heat olive oil in a large pot over medium high heat. Add potatoes and a pinch of salt and allow to cook about five minutes. Feel free to stir the potatoes a few times… you’re looking for them to get nice and brown.
Add in the onions and garlic and cook another two minutes or so. Stir in beans, broth, tomatoes, and a hit of salt and pepper. Allow everything to come to a boil.
Serve with Parmesan cheese and red pepper flakes…Enjoy!
Calories: 206; Total Fat: 3.2g; Saturated Fat: 0.3g; Cholesterol: 0mg; Carbohydrate: 35g; Dietary Fiber: 7.8g; Sugars: 6.7g; Protein: 10.3g