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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

Ingredients:

  • 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

Directions:

  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.

Ingredients:

  • 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.

Meanwhile…

  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,

~Elizabeth