Apr 30

Apr 30 Nutritious Spring Soup with White Beans

Well, we are five weeks into Ohio's stay at home order. How unbelievable does all of this seem? I swear, I have written, then deleted the beginning of this blog post twenty times! I just don't know where to start. Like most people, I have had a lot of ups and downs. Some mornings, I don't want to get out of bed. Some days, I cannot stay focused for more than five minutes on anything! The uncertainty from day to day makes me feel overwhelmed. Not being able to hug my parents is heartbreaking.

Learning to cope with anxiety and stress during this time is not easy. The truth is, I have zero motivation. I am eating crap food, drinking boxed wine like a lush and not working out. It takes everything I have to stay focused and creative while shooting for my clients. At the end of the day, I just want to take a bath and go to bed!

Have you found anything that has helped you find your motivation? If you have advice, please share!

In an effort to make at least one meal that is healthy, I have decided to make a nutritious and tasty spring soup. My thought is, if I think about eating more like I do work, I might be able to crack the code here and eat better!

White marble background with soup ingredients of kale, peas, parsley, red onions, leeks, celery and asparagus.

White marble background with bowls of kale, peas, parsley, red onions, leeks, celery and asparagus.

Grey dutch oven with soup and hand ladling soup into dark grey bowls. Jar of pesto and parsley on a rustic wood background.

Hands holding bowl of Spring Soup with white beans. Peas, parsley and rustic loaf of bread on a white marble background.

Two bowls of Spring Soup with white beans. Peas, parsley and pesto in on a rustic wood background.

Nutritious Spring Soup with White Beans

Print Recipe

Author: Jodi Boatman Prep Time: 10 Minutes Cook time: 20 Minutes

Total Time: 30 Minutes Yields: 4 Servings

Ingredients:

2 TBSP olive oil
1 C red onions, chopped
2 C leeks, rinsed and chopped
1 C celery, chopped
1 pinch of salt and pepper
6 C vegetable stock
2 TBSP nutritional yeast
1 TSP onion powder
1 C fresh peas
1 C asparagus
1 15.5 oz can of cannellini beans
2 C baby kale
4 TSP pesto
1 bunch of parsley, chopped for garnish

Instructions:

In a large dutch oven or stock pot, heat olive oil over medium heat. Add onions, leeks, celery and salt and pepper. Cook until soft, about 4-5 minutes.
Add vegetable stock, nutritional yeast and onion powder and bring to a boil. Reduce and simmer for 10 minutes.
Add fresh peas, asparagus and cannellini beans and cook until the peas and asparagus are just tender, about 5 minutes.
Remove from heat and stir in the kale and parsley.
Serve in 4 bowels and top with 1 TSP of pesto.