SEPTEMBER 2026 42 S eptember always feels like the real start of the year. School’s back, schedules tighten up, and even if you don’t have kids at home, everything moves faster. And it’s still 103 outside, which doesn’t help. This is when I start cooking like we live somewhere with real seasons. Soup in the heat. Cozy flavors on a day that hits triple digits. It doesn’t make sense, but it works. The good news is dinner doesn’t have to be complicated. These meals come together fast and taste more intentional than they are. Filling enough to keep you going through a long evening, light enough that nobody’s dragging afterward. Kale and white bean soup started the whole soup-in-September thing for me. The beans make it hearty without weighing you down, and it tastes like it simmered a lot longer than it did. Loaded white bean tostadas are crispy on the bottom, piled high on top, and you can put out the toppings and let people take what they want. The beans keep them filling, and cleanup is basically a few bowls. The vinegar in the tangy pasta salad keeps it bright, so it works cold straight from the fridge on a hot afternoon and it makes enough for leftovers, which is half the reason I keep coming back to it. Soup in September? Yes, please! Owner of YouCare-SelfCare, a private wellness practice specializing in plant-based lifestyle and disease prevention. youcare-selfcare.com BY MIRIAM HAHN • DRESSING • • DRESSING • • WHITE BEAN MIXTURE • • 1 tbsp. avocado oil • 1 onion, diced • 1 carrot, diced • 1 celery stalk, diced • 3 large garlic cloves, minced • 1 tbsp. fresh rosemary, minced • 1 tsp. pink salt • ½ tsp. black pepper • ¼ tsp. red pepper flakes • 4 cups vegetable broth • 2 cans navy beans, drained • ½ bunch Lacinato Kale, chopped fine • Juice of ½ lemon • 1 can white beans, drained • 1 avocado • ¼ cup diced red onion • 1 diced tomato • ¼ cup cilantro • 1 diced jalapeno • 8 tostada shells • 1 tbsp. olive oil • Juice from 1 lime • ½ tsp. grainy mustard • 1 tsp. maple syrup • ½ tsp. cumin • ½ tsp. pink salt • ¼ tsp. pepper • 1 lb. pasta • 1 red or orange bell pepper, diced • 1 can garbanzo beans, drained • 2 cups halved grape or cherry tomatoes • ½ cup pepperoncinis • ½ cup halved kalamata olives • 1 cup diced dairy free cheese (I’m using plant-based babybel) • 2 cups sliced spinach (stems removed) • ¾ cup dairy free Parmesan cheese • ½ cup sliced basil • ½ cup olive oil • ¼ cup apple cider vinegar • 2 tbsp. pepperoncini brine • 1 diced shallot • 2 tsp. oregano • 1 tsp. garlic granules • 1 tsp. pink salt • ½ tsp. pepper 1. Add oil to a pot and bring heat to medium. Drop in onion, garlic, carrots, and celery. Cook for 5-8 minutes until soft. 2. Add the rosemary and spices and cook for one minute. 3. Add the beans and broth and bring to a boil. Cover and simmer 20 minutes. 4. Using an immersion blender, blend half of the soup. 5. Add lemon juice and kale, cover and simmer for 10 minutes before serving. 1. Mix up the white bean ingredients. 2. Warm up tostada shells and layer on white bean mixture. 1. Cook and cool pasta. 2. Whisk up dressing. 3. Toss it all together! Kale and white bean soup Kale and white bean soup Serves 6 Serves 6 Loaded white bean tostadas Loaded white bean tostadas Serves 4 Serves 4 Tangy pasta salad Tangy pasta salad Serves 6 Serves 6 Printable recipes • Health videos • Live Zoom cooking classes! JOIN MY MONTHLY MEMBERSHIP FOR ONLY $10 PER MONTH

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