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 6Ingredients
1 medium onion - diced
2 cloves garlic – crushed and diced
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 tasteDirections
(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 firstname.lastname@example.org
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
Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
- 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
- To a pot over medium heat, add the olive oil and onion, and cook for 3 – 4 minutes or until the onions are soft.
- Add in the minced garlic, and cook for an additional minute, until the garlic is fragrant.
- Add the vegetable broth, tomato paste, diced tomatoes, vegetables and seasonings. Mix well, then cover the pot, and simmer for 20 minutes.
- Stir in the orzo, and simmer for an additional 10 minutes.
- Ladle into bowls, garnish with Parmesan cheese and chopped parsley, and serve warm.
Original post can be found on the SheKnows website
Bone BrothWe have received a few requests for a Bone Broth Recipe as we head into the winter season. This is a more labor intensive recipe, as you need to skim the broth over the course of cooking. This is a great recipe to prepare before your little one makes their debut! You can add it to your freezer meal stash.It's also a great energy boost during labor, when your appetite is low.
Broths and stocks have been used in Europe and Asia for centuries and they are essential in gourmet kitchens. I often have a cup of warm broth as a snack, and it is great to keep in the freezer for those "under-the-weather" days. You can use broth as a substitute for water when cooking rice or quinoa, or use it to make a quick homemade gravy.
Additionally, the soaking of the bones in an acidic water draws out the calcium, magnesium, phosphorus and other trace minerals, making them more readily absorbed by our body. It is more budget-friendly than buying glucosamine-chondroitin and mineral supplements at your local Vitamin store.
Prep: 5-15 minutes
(See Cook times below)
- 2 pounds (or more) of bones from a healthy source
- 2 tablespoons Apple Cider Vinegar
- 2 chicken feet for extra gelatin
- 1 onion
- 2 carrots
- 2 stalks of celery
- 1 bunch parsley
- 2 cloves of garlic for last 30 minutes of cook time
- Salt/Pepper/Herbs for flavor
You will need a large stock pot (or crock pot) to cook the broth and a strainer to remove the pieces when it is done.
If you are using raw bones, especially beef bones, it improves flavor to roast them in the oven first. I place them in a roasting pan and roast for 30 minutes at 350.
The first step in preparing is to gather high quality bones. Many butchers will sell bones; mine saves me “chicken backs” which is just the frame after he has removed the breasts, wings, and drumsticks.
***I also keep a large zip lock bag in my freezer and put all the bones in it when I roast a chicken at home. This usually works out to 2-3 full chicken carcasses. If possible I’ll also add 2 chicken feet per gallon of water, this is only if you can find them and can tolerate them in the pot (optional!).
***You can also add some organic vegetables for flavor. These are optional but will add extra flavor and nutrition. Again, I have a large zip lock in my freezer where I save all my onion ends, onion skins, carrot tops, leafy parts of the celery, and any bits that would get tossed otherwise. 1 onion, 2 carrots, and 2 celery stalks can be used if you do not have a scrap bag in your freezer.
Place the bones in a large stock pot (I use a 5 gallon pot). Pour (filtered) water to cover the bones and add the vinegar. Let sit for 20-30 minutes in the cool water. The acid helps make the nutrients in the bones more available. This can also be done in a crock pot.
***Rough chop and add the vegetables (except the parsley and garlic, if using) to the pot. Add any salt, pepper, spices, or herbs, if using.
Bring the broth to a boil. Once it has reached a vigorous boil, reduce to a simmer and simmer until for the following cooking times:
• Beef broth/stock: 48 hours
• Chicken or poultry broth/stock: 24-36 hours
• Fish broth: 8 hours
During the first few hours of simmering, you’ll need to remove the foam that floats to the surface. A frothy/foamy layer will form and it can be easily scooped off with a big spoon.
***During the last 30 minutes, add the garlic and parsley, if using.
Remove from heat and let cool slightly. Strain using a fine metal strainer to remove all the bits of bone and vegetable. When cool enough, store in a gallon size glass jar in the fridge for up to 5 days, or freeze for later use. For more info on making broths, or the health benefits visit The Nourished Kitchen or Traditional Cooking School
Todays recipe was submitted by the Fabulous WBC Doula Shea Coffey. Shea can be reached at email@example.com
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)
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.
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 firstname.lastname@example.org