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Before you jump to Tuscan white bean stew soup with kale and spelt🍲 recipe, you may want to read this short interesting healthy tips about Foods That Help Your Heart.
You already know that you need to have a fit and healthy heart. Think about this: How can the rest of your body stay healthy if your heart isn’t healthy? You already know that getting regular exercise and following a healthy lifestyle both factor to a great extent into the overall health of your heart. Are you aware, though, that some specific foods are good for making your heart be healthier? Keep on reading to discover which foods are beneficial for your heart.
Fish is among the healthiest meats you can consume. You already know this since, by now, you’ve likely been instructed to eat fish at least a couple of times a week. This is especially true for individuals who suffer from heart problems or are worrying that their hearts are unhealthy. Be aware that fish is rich in Omega 3’s which work to process cholesterol and turn it into healthy energy. Eat fish at least two times each week.
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We hope you got benefit from reading it, now let’s go back to tuscan white bean stew soup with kale and spelt🍲 recipe. You can cook tuscan white bean stew soup with kale and spelt🍲 using 18 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to prepare Tuscan white bean stew soup with kale and spelt🍲:
- Use 3 tbsp olive oil
- Prepare 1 large onion, finely chopped
- Take 3 carrots, finely diced
- Get 3 celery stalks, finely diced
- Take Sea salt
- Prepare 6 garlic cloves, finely minced
- Provide 1/2 tsp red pepper flakes
- Prepare 2 bay leaves
- You need 1 cup spelt
- Get 2 cans white beans
- You need 1 can tomatoes,chopped
- You need 4 cups vegetable stock
- Use 2 cups water
- Use 1 medium bunch of kale(approx 230 g) without hard stems, chopped
- Take 1 sprig rosemary
- You need 1 tbsp lemon juice
- Use Freshly ground black pepper
- Provide Parmesan for serving
Steps to make Tuscan white bean stew soup with kale and spelt🍲:
- In a saucepan heat 2 tablespoons olive oil, add onions, carrots, celery and 1⁄4 teaspoon salt.Cook stirring occasionally until the onions are turn to transparent and the vegetables are tender, about 10 minutes.
- Add garlic and chili flakes, continue to cook until bright aroma stirring constantly about 1 minute. Add bay leaf, spelt,beans, tomatoes, stock and water. Stir.
- Increase heat and bring to a boil.Continue cooking keeping it lightly simmering for about 30 minutes.Add kale and rosemary sprig. Stir and cook for about 10 more minutes, until the spelt and kale are tender.
- Remove the pot from the heat and remove the bay leaf and rosemary sprig.Add lemon juice and season with salt and pepper to taste, then add the remaining 1 tablespoon of olive oil.
- Serve with Parmesan cheese on top.
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