Cannellini Bean Soup | 30 Minutes | FREE Printable

Cannellini Bean Soup | Jax, FL Newborn Help

Cannellini Bean Soup

This recipe for cannellini bean soup is perfect if you’re short on time, but not on love! I enjoy feeding my family, my friends, and the families we work with so much. Cooking is a hobby of mine and food might be my other love language. Recently our daughter and one of our sons each asked if I would write down some of my recipes for their favorite meals so they would know how to make them. The practice of writing down recipes is truly hard for me. I’ve always been one to just freestyle in the kitchen! I open the fridge, pull out the veggie drawer, and see what ingredients I have stocked in my house. Then, I listen to the food Gods as they speak to me! Toss in a little of this and some of that, season, stir, and taste.

I decided this would be a great opportunity to get them involved.

As our kids have grown (and some flown the nest) I’ve come to realize our days cooking together (and gathering together to share meals) are fewer and further between. It’s a hard pill to swallow, but what a great opportunity this is for us to make time to get into the kitchen together again. My daughter and I decided that my quick cannellini bean soup would be a great recipe to start with. I had her join me in the kitchen to record this recipe as I prepared it. We hope you enjoy it as much as we enjoyed making it together.

Cannellini Bean Soup | Serves 4 | 30 minutes


  • 2 onions
  • 4 tomatoes
  • 2 TBsp butter
  • 3-4″ sprig fresh rosemary
  • 3 cloves garlic
  • 1-2 bay leaves
  • 1- 10 oz can tomato soup
  • 1/2 tsp. ground black pepper
  • 1 tsp. salt
  • 1 TBsp garlic powder
  • 5 cups of kale chopped well
  • 2-10 oz cans of cannellini beans
  • 3 quarts of chicken, vegetable, or beef stock


  1. Chop onions.
  2. In a large soup pot heat butter over medium heat and sautee onions until softened.
  3. While the onions cook down, roughly chop 4 tomatoes and slice the garlic and add them to the pot. Add bay leaves and rosemary.
  4. Next, add 3 quarts of chicken, beef, or vegetable stock [my preference is homemade stock or Better than Bouillon]
  5. Add in black pepper, salt, garlic, and tomato soup. Stir well.
  6. Turn the heat up to high and stir until just boiling.
  7. As your soup begins to boil add in the kale, turn the heat down to medium-low.
  8. Give a few more stirs, cover, and simmer for 8-10 minutes. Stirring occasionally.
  9. While it simmers drain and rinse 2 cans of cannellini beans.
  10. During the last minute of cooking add in your beans and stir.
  11. Remove bay leaves and rosemary.
  12. Taste and add salt and pepper to taste.
  13. Serve warm or store in the fridge or freezer within a couple of hours.

Be sure to print your recipe card!

This cannellini bean soup is so simple to make it’s almost fail-proof. If you try and enjoy it, check out a few other recipes we’ve shared in the past, leave us a comment, and feel free to share about us with others on Facebook and Instagram. If you’re expecting a baby or have a newborn and are in the Jacksonville, Florida area reach out to us, we would love to support your family during the postpartum time period. Not only do we cook, we also validate your feelings, help you find solutions that work, make sure you get all the rest you need, and [icing on the cake] we’re baby and postpartum support experts

Happy Birth and Parenting!

~Elizabeth Luke

Butternut Squash Bisque | 4th Trimester Recipes

Butternut Squash Bisque | 4th Trimester Recipes Jax, FL | 4th Trimester Jax, FL

Butternut Squash Bisque | 4th Trimester Recipes

This creamy butternut squash bisque is warm, filling, and basically euphoria in a bowl. Believe me when I say that you’ll want to bookmark this one! Soups of all kinds are just one of my specialties! Not only can you make soup from almost any combination of food it’s also comfort food. When you’re throat is sore and your nose is runny, soup it is! Crap day, soup! Rainy day, you guessed it, soup! Give me all the soup!

Meal prepping for new families is one of the things that The Jax Baby Company loves to do and soup is one of my favorite ways to nourish a new mom.

In China, after giving birth mothers “sit the month” or zuo yuezi. The main goal is to restore the mother’s yin and yang after childbirth so the mother can care for and bond with her new baby. Moms are served soups and broths and aren’t allowed to eat or drink anything cold. I personally love making soup for new moms, but this mama loves her ice cream so if you want some of that too, we’ve got you!

I share with you my perfected Butternut Squash Bisque recipe.

Serves 6-8 | Prep Time= 10 mins. | Cook Time=60 mins.


  • 4 tablespoons butter
  • 3 bay leaves
  • 2 cups diced yellow onion
  • 1 and 1/2- 2 cups of diced carrots
  • 2 whole butternut squashes
  • 5 cups chicken stock
  • 2 cups heavy cream
  • 1 bunch of green onions (optional)
  • 2 figs (optional)
  • salt & black pepper to taste
  • ground nutmeg to taste

Getting Started:

  1. Preheat your oven to 400°F
  2. While the oven pre-heats rinse and dry your butternut squashes. Slice each squash lengthwise and rub each of the cut sides of the halves with butter or oil of choice. Place cut side down onto a baking pan. Dice onions, carrots, and green onions. Keeping each separate. Slice each fig (optional) into 4 slices.
  3. Once the oven has pre-heated, bake the butternut squash on the center over rack at 400°F for about 40-45 minutes or until a fork can be poked into and pulled out of the squashes easily.


  1. Heat the butter in a pot over medium heat. Stir in the onion and cook until browning occurs or about 4-6 minutes. Then add the diced carrots and bay leaves into the pot. Stir and cook until the carrots until they’re al dente, about 3-4 additional minutes being careful not to chop up the bay leaves.
  2. To the pot add chicken stock, and salt, pepper, and nutmeg to taste. Not sure? Go light you can always add more later. Bring it to a slow boil, reduce heat, and simmer on low until vegetables are tender, about 4-5 minutes.
  3. Once you remove the butternut squash from the oven you want to carefully (don’t burn yourself) scoop out the squash and add it the pot with the veggies and stock. Stir well and cook until everything is soft.
  4. Remove the bay leaves at this time.
  5. Using an immersion blender or food processor, puree the soup mixture until smooth. Stir in the heavy cream. Heat through, but do not bring to a boil.
  6. Serve warm, top with 1-2 slices of fig, and pinch or two of green onions, and salt and pepper to taste and a dash of ground nutmeg.
  7. Go ahead and enjoy it!

This butternut squash bisque is easy to tweak to your liking.

Vegan? Omit the cream, use vegetable stock, and use EVOO instead of butter. Want to add some spice? Reach for some curry! Thinking you’d like to add-in chicken like one of my sons did? You go for it! And please, let me know what you think! We love to hear from all of you!

Looking for help after you give birth? What to rest in, nourish your body and bond with your baby during the fourth trimester? Let The Jax Baby Company care and tend to your needs so you can focus on what matters most to you!

Happy Birth and Parenting,


3 Simple Drink Recipes That Will Significantly Lower Your Chances of Giving a Shit

simple drink recipes Jax, FL | Jax, FL date night

3 Simple Drink Recipes That Will Significantly Lower Your Chances of Giving a Shit

Long day? No sleep? Crazy week and it’s only Monday? W.T.F even is my life right now? We’ve been there and we’ll be there again! BUT, today we have 3 simple drink recipes that will significantly lower your chances of giving a shit and help you relax any day of the week! Even if it is only for a few minutes! I apologize now if you find potty-mouth language unnecessary or off-putting in any way. We believe there are no good or bad words, only appropriate times and places in which to use them! This is just how we roll!

Iced Berry & Earl Grey Tea

Blackberry pie anyone? No chewing, or baking required! This treat is perfect to share with your next-door-neighbor or a friend who stops by on a warm summer night. You could also enjoy this after flipping your sign to “mom off duty” in the early afternoon! You don’t get “mom off duty” time? Take it! If you have a partner do NOT stand for no time off! It takes two baby!


  • 8 bags of earl grey tea (if you don’t keep this stocked Publix makes an excellent earl grey tea) or 4 tablespoons loose leaf earl grey tea
  • 4 cups cool water
  • 1 pint fresh berries of choice (blackberries are my favorite, but you can use any berry or combination of berries)
  • 1/4- 1/2 cup of honey
  • 4 cups ice
  • 1/2 cup cream or sweet cream coffee creamer

Let’s get this party started!

  1. Freeze 1/2 pint of berries in a single layer on a plate or baking sheet.
  2. Bring 4 cups of cool water to a rolling boil (yes, cool water is better than warm to steep a great cup of tea and also for brewing coffee, you’re welcome)
  3. Put remaining 1/2 pint of berries in a bowl with the honey. The amount of honey you use will be dependent on how sweet you like your tea. If you enjoy a non-sweet tea, feel free to skip honey completely. Smoosh until broken up!
  4. Add the loose earl grey tea to the crushed berry mixture or add tea bags
  5. Pour the boiling water over and berry mixture and let it steep for 5 minutes. After 5 minutes it can and most likely will become bitter so watch your time!
  6. While you wait for 5 minutes to pass, put 4 cups of ice in a large serving pitcher
  7. After 5 minutes strain the berry infused tea over the ice. The ice will melt and immediately cool the tea.
  8. Add frozen berries just before serving to keep the tea cold.
  9. Pour into a fancy glass and add your cream(er)
  10. Pinkies out bitches! Enjoy!
Simple drink recipes Jax, FL | Jax, Florida party scene

Monday Mimosas

Some say, “on Wednesdays we wear pink!” Well, on Mondays we drink mimosas! That’s right, on Monday’s we drink, in moderation of course! Citrus never tasted so yummy! We couldn’t write a simple drink recipes blog and not include a mimosa recipe! What’s the secret to a great mimosa? First, enjoy them very cold! Second, the base for mimosas is super simple, start basic and play later! It’s 1-part orange juice to 1-part champagne or sparkling white wine and THAT-IS-IT! From there you can be as creative as you’d like. Also, I want to note that for mimosas you don’t need to buy expensive champagne, Prosecco and Cava are also great! You can certainly enjoy a good mimosa and still save some money! A few good options are Zardetto Brut and Cupcake.

You can definitely opt to skip the alcohol if it’s not your jam or you are in recovery!


  • 2 cups O.J. (If you can get a hold of fresh blood orange juice this will add another layer of dramatic effect and widen the flavor complexity of this drink)
  • 1 cup pineapple juice
  • 1 bottle of Champagne or sparkling white wine
  • 2 tablespoons of Grenadine
  • Optional Garnishes: maraschino cherries, fresh rosemary sprig, fresh (or canned, nobody is judging you here) pineapple for garnish

Let’s get Making

  1. Mix together the O.J., pineapple juice, and grenadine
  2. Add equal parts juice mixture and champagne/white wine in Champagne flute. As you’re pouring the champagne be sure to tilt the glass to help preserve some of those beautiful bubbles. 
  3. Optional Garnish: toss in 2-3 maraschino cherries to each glass, hang a slice of pineapple to the rim of the glass, top with a tiny sprig of rosemary

Caramel Iced Coffee

The perfect copycat version of the kickass Caramel Macchiato from Starbucks! If you love coffee as much as The Jax Baby Company team does then you’ll love our version of this drink. This caramel iced coffee has definitely become a favorite of many the couples we work with! If you prefer a lighter version of this drink you can certainly sub out almond milk, cashew milk, or soy milk for the sweet cream!


  • cold brew coffee (I use a mason jar and this type filter) OR just chilled coffee
  • 2 oz. sweet cream
  • caramel sauce (There is a single ingredient caramel sauce I make using a can of sweetened condensed milk that is perfection. Look up sweetened condensed milk caramel on Pinterest)
  • ice

Let’s get Brewing!

  1. Brew your coffee in the fridge the night before
  2. Using a butter knife spread your caramel sauce around the inside of the glass
  3. Add ice to your glass, filling about 1/2 way
  4. Pour the sweet cream into the glass, it should fill your glass about 1/4-1/3 of the way
  5. Gently pour the cold brew over the ice until the glass is full
  6. Enjoy!
simple drink recipes Jacksonville, FL | Night nanny Jax, FL

Not only will these simple drink recipes significantly lower your chances of giving a shit, but they’ll also be a hit with your friends, family, and significant other! Foodies and drink connoisseurs alike love The Jax Baby Co. team. We cook, we concoct, (occasionally cuss) and we’re the baby whisperers!

Happy Birth & Parenting,

~Elizabeth Luke

Your Doula Is A PotHead

your doula Jax fl

Your doula is a pothead. Yes, you read that correctly.

I’m finally ready to let you all in on my newest secret. Sure at first I was hesitant, after all what would all of you think about my new found love, what would my doula clients think, and even more importantly what would my own family think?

Wait! Are you guys thinking I… oh never mind.

For those wondering what all this pot talk is about I am referring to the Instapot. I shared recently on my personal Facebook page that my awesome husband bought me one and many of you are pot curious. You guys could say that my husband contributed to my love for my pot.

“Try it Liz,” “You’ll love it Liz,” “This thing is awesome!” you, who know who you are used high pressure, like the Instapot, to get me to try it. And you were right!

After trying it I love my pot! My doula clients will love this pot!

I’ve wanted a “magic pot,” as my brother and I would call it, since I was a little girl and my mom would cook food in it like magic. No, seriously it was magic and that’s not the pot talking. Not quite rainbows and unicorns magic, as it appears to children, sorry there’s still work. I’m talking about, “Parents make magic happen” magic! From “Crap I forgot to pull something out of the freezer for dinner,” to dinner on the table in an hour or less kind of magic!

So here is my honest review of the Instapot Lux-50.

This thing is really cool! From use in my home to assisting doula clients in their home with their pot, this thing rocks! We’re talking rice cooker, crock pot, yogurt maker (some models), sauté, and pressure cook all in one pot! In a fraction, a tiny fraction of the time. What normally takes 8 hours in a slow cooker done in less than 30 minutes. How is that not magical?!

From lid closed to lid open, like magic I’ve cooked the following:

  • vegetable soup= 20 minutes
  • dried cannellini bean soup= 40 minutes
  • a falling off the bone whole 6 lb. chicken= 25 minutes
  • a beef roast with carrots, potatoes, and red wine gravy= 25 minutes
  • chicken and veggie soup= 15 minutes
  • from frozen, meatloaf with potatoes= 25 minutes
  • Boston butt/ pulled pork= 25 minutes
  • Bean & Ham Soup= 45 minutes

Your doula jax fl | placenta encapsulation Jax FL


  • it’s another gadget
  • it takes time to learn it, but learning is fairly easy
  • doesn’t have a lid for pot to fridge transfer 


  • hella fast cook times
  • food tastes as good as it does using other methods
  • one pot
  • uses less energy
  • easy clean up
  • it can replace your rice cooker and your crockpot
  • cook settings & manual mode
  • it has delay start
  • keeps food warm until you’re ready
  • has accessories like a glass lid & silicone lid for cook to fridge transfer
  • comes with a small cook book and cooking guide
  • It’s cute/stylish

If you made it this far you are awesome and know how to have a little harmless fun! This blog came to life when I googled “instapot” and a picture of cannabis buds appeared on my phone screen.

After using the Instapot it’s safe to say I am now a recreational pot user and hopefully after reading this blog you all will be too! Don’t worry about knowing it all, just get in on the magic and get started.

Simplify your life, toss the extra gadgets, worry less, eat more, live, love, and laugh. Happy birth and parenting from First Coast Doulas!


Black Bean Veggie Burgers that Taste Great!

black bean veggie burger recipe, best doula in jax

Black Bean Veggie Burgers that Tastes Great!

A great flame grilled beef burger is hard to beat, but these yummy black bean veggie burgers are not just good, but damn good! In fact it’s a great meat alternative that our family loves. These burgers have been requested by several friends and family members for cook outs and family pool parties. This recipe makes about 6-7 burgers. When I prep these burgers for meals I really like to make enough to have a small freezer stash for a couple more meals!

Black Bean Veggie Burgers


1 cup of black beans (canned or dried and cooked)

1 egg (vegan option 1 tbsp. ground flaxseed and 2 tbsp. water)

1 tbsp. BBQ sauce

1 tsp. powdered garlic

1 tsp. dried mustard

1 tsp. cumin

1/2 tsp. salt

1/2 tsp. pepper

1/2 onion cut into fourths

1/2 sweet red, orange, or yellow pepper cut into fourths

2 garlic cloves cut in half

3-5 mushrooms cut in half

1 small carrot cut into fourths

1/2-3/4 cup of oats

If grilling- 2 tbsp. oil of choice (hemp or EVOO are my preferred oils)

Gadgets and Gizmos Needed:

Parchment or Waxed Paper



Food processor or other way to pulverize/chop veggies finely

Grill or oven

Measuring spoons & cups

Cookie sheet or pizza pan



Using a fork mash beans well. In a separate bowl beat your egg (or other binder of choice). Whisk in your BBQ sauce, garlic powder, dried mustard, dried cumin, salt, and pepper.

Next in a food processor pulverize the oats well and then dump into a bowl and set aside. Then add the onion, sweet pepper, garlic cloves, mushrooms, and carrot to the food processor and pulse until pulverized well. Combine contents from food processor to the egg and seasoning mixture and mixed together well.

Finally combine the mashed beans to the wet ingredients and incorporate all ingredients together until mixed well. Now you’ll add in the oats a little at a time to get the desired consistency. The desired consistency is going allow you to form the mixture into patties, it will be slightly softer than a beef burger mixture, but you will still be able to form them.

Form into 6-7 patties and place on a parchment lined pizza pan or cookie sheet. Freeze them for about 30-45 minutes to firm them up. Brush with oil on the side going down onto the rack of the grill or down onto the baking sheet. Bake at 425 or grill about 10 minutes per side oiling the other side as you flip it over.

If making enough to freeze, be sure to thaw before cooking or adjust your cooking method to compensate for frozen burgers! Top these black bean veggie burgers with anything you’d top your burger with! My personal favs:

  • sautéed onions and mushrooms with provolone or smoked gouda with either a little BBQ sauce or spicy brown mustard and a little mayo
  • lettuce, avocado, purple onion and a little mayo

I think our black bean veggie burger would be well-loved at any of the vegan friendly dining options around Jacksonville or Fernandina, Florida!

Mommy Mocktails or Cocktails

Mommy Mocktails or Cocktails


mommy mocktails or cocktails best doulas in jax

Who doesn’t love a good drink?! With Memorial Day come and gone and warmer days upon us a mommy mocktail or cocktail is sure to hit the spot. Some drinks, like music from days past, take me back to a place in time where life was… less complex and nights were warm and a little crazy! Several of our overnight doula clients have enjoyed a mommy mocktail. I have shared these two drink recipes more times than I can count. So, here are those drink recipes along with a free printable of those recipes found at the end of this blog!

We’d love to know how you and even your kiddos like these! Leave us a comment.


Mommy Mocktail Summer Night

4 ice cubes

4 frozen strawberries

2 tsp. honey

2 cups of watermelon cubed

1 cup of sprite

4 mint leaves

2 tiny watermelon wedges as garnish

Blend the ice cubes, frozen berries, and sprite together until a slush is made. Then add in the watermelon and pulse a few times and drizzle honey as you pulse. Pour, stir 2 mints leaves in, garnish with watermelon wedges, and enjoy! Makes 2 mocktails.

Optional: Tequila can be added for those who wish to make this a cocktail. You can salt or sugar the rim for eye appeal!


Mommy Mocktail Island Time

1 cup cream of coconut

1 cup pineapple juice frozen into cubes

1/2 cup orange juice frozen into cubes

10 ice cubes

1/2 cup frozen pineapple chucks

2 Tbsp. honey

pineapple and coconut flakes as garnish if you wish

Blend cream of coconut, frozen pineapple and orange juice cubes, ice, and pineapple chunks in a blender until almost smooth. Then drizzle honey as you pulse. Pour, garnish, and enjoy! Makes 2-3 mocktails!

Optional: You can add a 1/2 cup of spiced, coconut, or pineapple rum if you wish to make this a cocktail.

Get you free printables of Mommy Mocktails here!

Postpartum Soups for the Soul

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Postpartum Soups for the Soul

One of my favorite things to cook for our postpartum clients is soup! It warms, it soothes, and it just reaches your soul! I love soup because it can be made as simple or extravagant as you’d like. Make a little or make extra to freeze. Best of all it satisfies the entire family!

Here are two of my favorite soups to prepare for my own family, naturally I enjoy creating these meals for new parents as well. They are quick, healthy, and sure to be a hit.

Know a new or expecting mother, take her some soup, or call First Coast Doulas and gift the new couple a gift certificate for postpartum doula support and we’ll make some for them!


Chicken and Brown Rice

Serves approximately 10 people


3 cups of de-boned chicken

1 cup chopped celery

2 cloves of minced garlic

2 cups of frozen peas and carrots

1 cup chopped onion

3 Tbsp. of butter separate (2 Tbsp., 1 Tbsp.)

2 cups long grain brown rice (al dente)

1 bay leaf

1 tsp. salt

1 tsp. pepper

1/2 tsp. dried basil

1/2 tsp. dried oregano

1 cup frozen chopped spinach

1 cup frozen chopped turnip greens

3 tsp. better than bouillon chicken base

32 oz. chicken broth

3 cups water

Additional water to fill pot


Cooking Directions:

In a 5 quart pot with lid add 2 tablespoons of the butter, onion, and celery and sauté over medium heat for about 2-3 mins until veggies soften slightly. Then add to the pot the remaining tablespoon of butter and minced garlic and sauté for a minute. Be careful not to burn because garlic bitters when it burns.

Next, add in the better than bouillon chicken base and 3 cups of water and use a whisk to mix it all together. Once mixed well add in your chicken broth, salt, pepper, basil, bay leaf, and oregano and turn your heat up to high. Next add the frozen peas and carrots, spinach, and turnip greens.

When your soup starts to boil add in your chicken and rice and additional water to fill the pot to just about 2 inches below the rim (if you used a 5 quart pot). Return to boil. Then turn it down to a gentle boil and let boil for a couple minutes.

After a couple minutes at a gentle boil turn it down to simmer and cover. Simmer about 5 minutes and serve!

Lentil Garden Soup

Serves approximately 10 people


1 1/2 cups of dried lentils

1/2 lb. of smoked sausage cubed

3 Tbsp. of butter separate (2 Tbsp., 1 Tbsp.)

1 cup chopped celery

1 cup chopped onion

3 cloves minced garlic

1 (28 oz.) can of stewed tomatoes

1 tsp. salt

1 tsp. black pepper

1 bay leaf

1/2 tsp. garlic powder

1 tsp. turmeric powder

1/2 cup frozen chopped spinach

1/2 cup frozen chopped turnip greens

1 cup of frozen okra

3 tsp. better than bouillon chicken base

32 oz. vegetable broth

3 cups water


Cooking Directions:

In a 5 quart pot with lid add 2 tablespoons of the butter, onion, and celery and sauté over medium heat for about 2-3 mins until veggies soften slightly. Then add to the pot the remaining tablespoon of butter and minced garlic and sauté for a minute. Be careful not to burn because garlic bitters when it burns.

Next, add in the better than bouillon chicken base and 3 cups of water and use a whisk to mix it all together. Once mixed well add in your smoked sausage, vegetable broth, salt, pepper, turmeric powder, bay leaf, and garlic powder and turn your heat up to high. Add your tomatoes, okra, spinach, and turnip greens to the pot.

Bring to a boil.  While waiting for it to come to a boil rinse your lentils well under cool water and drain.  Once boiling add the lentils to the pot and return to a boil. Turn the heat down, cover, and the soup cook for 30-40 minutes or until lentils are cooked.

Serve and Enjoy!

I hope that you enjoy making and eating these soups with your family. I also hope that these soups inspire you to cook from your heart. Some days it’s not easy to cook or serve our families with a smile, but when it’s from our heart it’s with good intentions and so love and good intentions trumps a smiles any day in my book!