So my friends and I did four Operation Christmas Child boxes a few weeks ago. And it was perfect.
I used Ariel paper, because obviously Disney princess wrapping paper is the greatest thing ever invented. And I am TOTALLY excited for the holidays now. Full swing. Christmas tree up, presents under the tree, Christmas music blaring, you name it.
Anyway, despite the warm weather, here’s some soup for you. What the heck, December? I mean, isn’t it supposed to be COLD? Not 60-70°F?? So, turn up your AC real high, close the blinds, and pretend it’s cold. Okay?
This soup is from the potluck my friends and I did during our Operation Christmas Child weekend. One person brought salad, one person brought Greek cornbread, and I made soup. And we talked about boys and life and ghosts and God all night and it was perfect.
Kale and Tortellini Soup
Adapted slightly from A Busy Nest
1/2 tbsp olive oil
1 small onion, chopped
1 garlic clove, minced
1 quart vegetable broth
4-5 large kale leaves
1 15oz. can fire roasted diced tomatoes
1 15oz. can diced tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 red pepper flakes
2 c cheese ravioli
1. In a large pot over medium heat, sauté the onion and garlic in the olive oil until the onions are translucent.
2. In a food processor, blend the fire roasted tomatoes, then add to the pot. Add the other tomatoes, vegetable broth, kale, basil, oregano, and pepper flakes. Bring to a boil and then allow to simmer for 20 minutes.
3. Bring the temperature back up to medium-high and add the tortellini. Cook until the tortellini have thawed.