It’s funny how quickly things can change. Life changes, the plan changes, the song playing on my playlist changes, the amount of toothpaste in my toothpaste tube changes, the ending of this sentence changes. Every minute, something is changing.
No, I’m not going to go all into some revolutionary life change I’m having at this moment (although, I’m sure somewhere, even subconsciously, that’s happening for us all right now). But, I am going to talk about the simple changes taking place outside my window this very second.
From the time I started doing the slicing and dicing for this soup to the time its contents made it onto my spoon, the wind had turned the cherry tree in my front yard from a pink-petaled beauty to a bare naked tree. It was like one of those days where Britney Spears could simply remove her pink wig, and bam, she was bald. Just like that, my spring-embellished tree was gone!
Spring breezes were never something I romanticized. They are a pain in the butt to bike against and they suck the rosy opulence out of my cherry trees. Every single year. Within minutes! But that is life. I am sure I will endure bigger changes in the next few months, weeks, days, and probably minutes.
Something else that’s changing quickly too are the diningscape’s menus. Soon, sangria will be overtaking restaurants’ happy hours and spring veggies dominating the special boards (both changes I am happy to romanticize). However, there’s definitely still time in your own kitchen to squeeze in a hot soup before a cold one becomes more apt. This is the one I’ll be eating while I ride out the cool spring weather.
Rustic Vegetable Polenta Soup
-2 Tbsp. extra virgin olive oil
-3 large garlic cloves, minced
-1 onion, diced
-5-6 stalks celery, diced
-1 (15 oz.) can diced tomatoes
-1/3 cup polenta
-4 cups vegetable broth
-3 large collard leaves, chopped
-2 Tbsp. fresh parsley, minced
-Salt and pepper, to taste
In large pot, heat oil over medium-high. Add onion and celery, and saute 2 minutes. Add garlic, and continue to saute until onions are translucent, stirring regularly. Season generously with salt and pepper. Add tomatoes and broth, and bring to a boil. Add polenta. Cook 2 minutes. Add collards and parsley and reduce heat to a simmer.
Cook another 6 minutes, or until collards are tender and polenta is soft. Adjust salt and pepper, to taste. Serve.