Picture
Pasta Fagioli
This recipe can be stored in the refrigerator for 3-4 days.  When reheating be sure to add water because pasta absorbs it during storing.  If you would like to prep the recipe and freeze you can eliminate the pasta and add it when reheating.


Prep time:  approximately 15 minutes
total cook time:  approximately 30 minutes
Serves 4 to 6

Ingredients
1 medium onion - diced
2 cloves garlic – crushed and diced
olive oil
6 cups broth (chicken or vegetable)
1 can crushed tomato
1 tsp Italian seasoning
½ pound of ditalini pasta
2 cans cannellini bean (white kidney beans)
1-2 cups chopped fresh spinach
Salt and pepper to taste

Directions

(if using gluten free pasta, precook pasta as per directions. Prepare recipe below and add pasta as your final step.  If you add pasta prior, it will change the consistency of the broth and pasta can easily become overcooked)

1. In a large pot, add oil.  Saute onion until translucent then add garlic and saute for approximately 2-3 minutes.
2. Add can of crushed tomato, seasoning, broth and pasta.  Bring to a boil then reduce heat to medium.
3. When pasta is al-dente, add beans and spinach.  Salt and pepper to taste.

Todays recipe is submitted by the fabulous WBC Doula Anna Gourlay-Irons. Anna can be reached at anna@wisebirthchoices.com


 
 
Picture
Soup is the most versatile meal for families with a #newbaby.  This is a great option to prepare as a gift for that new family you are visiting, too!

Just ladle into a mug and you can eat it anywhere at any time.  Keep it in the refrigerator and microwave a cup throughout the day.  

If you dice the ingredients small enough, you won't even need the spoon! (Great for those times when you only have one hand!)

Today's recipe comes from the SheKnows blog site.  They have a cool daily recipe blog that can be delivered to your inbox.

Tomato Escarole Orzo Soup

Serves 6

Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes

Ingredients:
  • 2 tablespoons olive oil
  • 1 small sweet onion, minced
  • 3 garlic cloves, minced
  • 6 cups vegetable or chicken broth
  • 1 tablespoon tomato paste
  • 2 (15-ounce) cans diced tomatoes
  • 1 (15-ounce) can green beans
  • 2 cups chopped escarole leaves
  • 1 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 1/2 cup orzo pasta
  • Parmesan, for garnish
  • Fresh chopped parsley, for garnish


Directions:
  1. To a pot over medium heat, add the olive oil and onion, and cook for 3 – 4 minutes or until the onions are soft.
  2. Add in the minced garlic, and cook for an additional minute, until the garlic is fragrant.
  3. Add the vegetable broth, tomato paste, diced tomatoes, vegetables and seasonings. Mix well, then cover the pot, and simmer for 20 minutes.
  4. Stir in the orzo, and simmer for an additional 10 minutes.
  5. Ladle into bowls, garnish with Parmesan cheese and chopped parsley, and serve warm.


Original post can be found on the SheKnows website  

 
 
Picture
This soup is a favorite with my family & our postpartum doula clients. This soup is perfect for the cooler nights and for an easy comfort food meal.  And we all know we need chicken soup since cold & flu season is upon us!  

To save time, just use pre-cut veggies, boxed broth and rotisserie chicken.  (Most grocery stores will have all three veggies diced and packaged together as mirepoix) 

You can also choose to take your time making homemade broth, poached chicken, and find all of the chopping and peeling therapeutic.   If you have the time, it is worth it for that old-fashioned homemade flavor!

Ingredients

3 cloves garlic minced
1 large onion diced
3-4 stalks of celery chopped
3-4 carrots peeled (if you desire) and sliced
  (or all 3 already diced in 1 package Mirepoix)
Shredded or cubed Cooked Chicken (I like to pick apart a rotisserie chicken, but you can also poach your choice of chicken parts and then shred or cube)
4-6 cups of chicken stock
Kale (I use bagged kale, just be sure to pick out the thick ribs and stems)
1/2 bag Egg noodles (whatever width you prefer)
Salt, pepper

Directions
Sauté the garlic, onions, carrots & celery in oil of choice until soft. Season with salt and pepper.
Pour in broth & chicken pieces.  Bring to a simmer.  

Add noodles.  

Once noodles are soft, add the kale to the soup. The kale will wilt pretty quickly so add as much as you'd like in batches.

Cook for 5-10 minutes or until desired Kale wilt:)  

Season with salt and pepper, as desired. Serve and top with Parmesan cheese if desired.

I like to make a large pot of this and make individual serving sized portions in sandwich sized freezer bags. Just pour, seal and freeze.  If you do plan on freezing a portion, cook noodles separately.  Otherwise they may get too mushy from freezing.

Contributed by the Fabulous Doula Sara Sandstrom.  Sara can be contacted at sara@wisebirthchoices.com