New York Times Soup Recipe for the WIN!

The most delicious soup I have made in a long time.

Roasted Tomato and White Bean Stew from the New York Times

½ cup roughly chopped Italian parsley leaves and tender stems

2 teaspoons lemon zest (from 1 large lemon)

2( 10-ounce) containers cherry or grape tomatoes

¼ cup olive oil, plus 2 tablespoons and more for drizzling (optional)

1 tablespoon fresh thyme leaves

Kosher salt and black pepper

1 medium yellow onion, thinly sliced

3 large garlic cloves, thinly sliced

½ teaspoon red-pepper flakes

2(15-ounce) cans white beans (such as butter or cannellini), rinsed

1½cups vegetable or chicken broth, or water

Flaky salt, for serving (optional)

Step 1 Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.

Step 2 In a large baking dish or on a sheet pan, toss the tomatoes with ¼ cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.

Step 3 When the tomatoes are almost done roasting, heat 2 tablespoons of oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.

Step 4 When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.

Step 5 Ladle into shallow bowls. Top each serving with some of the lemon-parsley

10 Ways To Restart The Week

1. Go for a walk

2. Drink water with electrolytes

3. Make Soup

4. Stretch

5. Try body weight exercises

6. Breathe/Meditate

7. Prioritize veggies and fruit

8. Have a cup of green tea

9. Make my protein balls as a snack

10. Go to bed by 10:00

Should I Eat Soy?

Studies have shown that consuming soy in whole from (not supplements or high processed food) is NOT associated with risk of breast cancer. In fact, soy consumption has been associated with better breast cancer and other cancer survival rates.

Soy contains a particular isoflavone known as phytoestrogen, plant based estrogen, which is different from the type of estrogen our body produces. Soy isoflavone binds to estrogen receptors preventing endogenous estrogen (estrogen that is made in the body) from binding to those receptors thereby providing protection.

I recommend that you consume organic, non-GMO forms of fermented soy such as miso and tempeh. I would also encourage you to eat the whole form of soy and not soy meat/sausage or soy protein which are highly processed.

Below is an informative overview on soy.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5188409/