Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
This weekend was what weekends were made for. Sitting here, giant mug of coffee in hand, and reflecting on the last few days, I’m feeling really good about this current phase of life.
St. Louis, you took some getting used to. I’ll be honest, there are still days where I wake up wishing I was back in California; back in my comforts of friends, connections and places that felt like a second home. But, we’re slowly getting there. I’m becoming aware to the idea that we could be here for a long time and I need to start acting like it.
Spending most of your day behind a computer screen isn’t always the best reminder that your local community is out there, ready and waiting. Since most of my closest friends are no where near the Missouri state line, getting outside my comfort zone and introducing myself to new people can sometimes be paralyzing. I’d much rather head for a solo walk, chatting with one of my besties a thousand miles away then put myself out there.
So, I’m working on this. By getting out there, trying to be myself in large group situations and not saying no to invitations just because I’m a giant homebody.
BL and I kicked the weekend off with one long day date; walking around the city, popping into a few places for bites, drinks and ice cream, then closing the day down with a quiet flow and meditation in Forrest Park.
Day dates might be the best kind of dates. Why do we never do these? My goal for 2017 has been to work less, which I know sounds like the most cliche/obnoxious thing ever. Well, it doesn’t mean it’s not true. 2016 kicked my ass, and I finished the year feeling completely drained of energy and inspiration. It’s not always easy to turn down projects, but man does it feel good to not feel stressed on the weekends. To be able to completely turn off for a few days and soak up time in this city.
Sunday was pretty great as well. I teamed up with Sherrie, plant-based food goddess from with food + love, to host a Nourish Yourself retreat complete with yoga, a 3-course vibrant brunch and tea ceremony. Since I’m working on more self-care, I figured that I can’t be alone in this struggle. It’s not easy work, but taking time for self-care is a service to everyone around you- or so I tell myself.
20 beautiful people came out to celebrate this spirit with us and it felt like a really special, magical event. Selfishly, it also helped ground me back to this St. Louis community, one where I’m still a stranger, but slowly making my way in.
Oh yeah, I’ve got this cranberry bean pasta fagioli for you. If I say that it’s nourishing self-care in a bowl, would you believe me? Is this how I’m supposed to tie in my ramblings with my recipes? I failed blogging 101, so let me know if I’m on the right track.
This is the soup I make all winter long. Start with beans, then add in some hearty greens and pasta. I was gifted a bag of gorgeous cranberry beans for Christmas (some women love jewelry, I love bags of heirloom beans) and I couldn’t wait to make something with them. This is a far cry from my grandmother’s version of pasta fagioli (and now my version) but it’s a must-make.
Since tomatoes and uncooked dried beans don’t mix well, I cook the beans first, then add to the soup. I know that some recipes will call for adding in the tomatoes with the beans, but this never works out for me. My beans are always slightly al dente, not exactly the texture I’m looking for in a soup.
Can’t find cranberry beans? I’d sub in white northern beans instead.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Cranberry Bean Pasta Fagioli! This healthy soup is packed with plant-based protein, kale and tomatoes. Vegan.
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(2 comments) leave a comment
Brought back some borlotti beans from Italy and made this recipe pretty much as written except added a few tomatoes from our garden. Was really, really good. Will be making again.
I saw cranberry beans at our local vege stand, asked the owner about them and he had no idea. Asked me to let him know what I tried. Now, I don’t like kale so I just used spinach instead, and it was delicious!!
Thank you!!! I’ll pass your recipe on to the fruit and vegs stand fellow!
Only problem will be I’ll bet the cranberry beans will be next to impossible to find!