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Amanda's vegan white bean and kale soup
Amanda's vegan white bean and kale soup

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Know that blueberries are a fantastic source of heart healthy. Fact: Blueberries are high in antioxidants, in particular pterostilbene. Pterostilbene acts so much like the resveratrol that is found in grapes. This specific antioxidant assists your body to be better at processing your fats and cholesterol. If your body can easily break down fat and cholesterol, they are not going to amass in your body or cause problems for your heart. That, in effect, helps your heart be healthy.

There are a whole lot of foods that you can eat that will be good for your body. No doubt, the foods listed in this article can help your body in all sorts of ways. They are especially great, though, for helping you keep your heart healthy. Start eating these foods regularly. Your heart is going to be much heartier if you do!

We hope you got benefit from reading it, now let’s go back to amanda's vegan white bean and kale soup recipe. To make amanda's vegan white bean and kale soup you need 15 ingredients and 3 steps. Here is how you do it.

The ingredients needed to prepare Amanda's vegan white bean and kale soup:
  1. Get 1 quart vegetable both
  2. Use 2 cup water
  3. Use 1 can canellini beans
  4. Use 3 garlic cloves minced
  5. Take 1 medium white onion diced
  6. Provide 1 handful of baby carrots cut in circles
  7. Provide 1 Idaho potato diced
  8. Use 3 handfuls of chopped kale
  9. Provide 1 chopped parsley
  10. You need 1 splash of smoked paprika
  11. Provide 2 splashes of cayenne pepper
  12. Provide 1/2 cup organic soy creamer
  13. Take 3 shakes red pepper flakes
  14. Use 3 tbsp olive oil
  15. You need 1 salt and pepper to taste
Steps to make Amanda's vegan white bean and kale soup:
  1. Add oil to a pot over med heat. Add onions and garlic till translucent then add carrots and potatoes. Cook for 15mins stir occasionally.
  2. Add vegetable stock, water and spices, let simmer for about 40 mins with the lid on.
  3. Add white beans and kale and let cook for another 20 mins. Add creamer and parsley at the last 5 mins.

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