The Mindfulness of Fall
I am a Midwest girl at heart and for me I feel most at home during the Fall season. It’s like coming home after a long journey and breathing a sigh of relief. It’s kicking off my shoes and sitting in my comfy chair with my favorite glass of wine. It’s snuggling with my grandkids and smelling their very essence. It’s holding my husband’s warm hand and feeling secure.
Fall is here my friends and I’m ready to celebrate with you! My bakers have been filling the bakery with the most wonderful smells of apple cider donuts, pumpkin scones, cinnamon apple swirls and pumpkin friands. The bakery is truly buzzing with excitement for what we know is the beginning of cooler days, spectacular autumn foliage and comfort food.
I encourage you to embrace this very special time of year by finding those pockets of time to enjoy the sights, sounds and smells of transition. Whether it’s a Sunday drive or an afternoon in the kitchen, may your hearts and minds be at peace.
Inspired by Magnolia Nework and adapted:
GF Cheese tortellini soup. Bon appetit!
INGREDIENTS:
- 1 Tbsp dairy free butter
- Small onion diced
- 1 Tbsp minced garlic
- 6 cups chicken broth
- 1 14.5 can fire roasted diced tomatoes, undrained
- 1 tsp Italian seasoning
- 1 9-oz pkg. fresh cheese tortellini. I used Taste of Republic fresh four cheese tortellini I purchased at Marianos.
- 1 14.5-oz can cannellini beans, rinsed and drained
- 3 cups fresh baby spinach
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. chopped fresh basil
- Salt and pepper to taste
- 1 ½ Tbsp. lemon juice
INSTRUCTIONS
- Melt butter in a large pot over medium-high heat. Add onion and garlic; cook 3 to 4 minutes or until onion is soft.
- Add broth, tomatoes, and Italian seasoning; bring to a rolling boil. Add tortellini and beans; cook about 2 minutes.
- Turn off heat. Add spinach, parsley, basil, and salt and pepper to taste. Squeeze lemon juice into soup.
