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You already know how essential it is to have a healthy heart. Here’s something for you to think about: if your heart isn’t healthy then the rest of you won’t be healthy either. You already know that regular exercise and a healthy lifestyle are vital in terms of the total health of your heart. Do you know, though, that there are some foods that can help your heart be healthier? If you want to know which foods you should be eating to improve your heart health, continue reading.
Beans, would you believe it, are actually good for the health of your heart. Sure, the after-effects of eating beans might not be the best for your nose, but they are very healthy for you. It doesn’t mean, however, that just consuming beans will undo the detrimental effects of eating junk foods or make your heart better by magic. What this means is that substituting in edamame or pinto beans for the chicken on your salad or eating a soy burger in place of the hamburger is what you need to do. Fortunately, beans are very good tasting and you never know, you may prefer them to your beef and chicken.
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We hope you got insight from reading it, now let’s go back to best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian recipe. You can have best ever ribollita: white bean, tomato and cavolo nero soup - vegetarian using 14 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- You need 2 tbsp olive oil
- Use 3 cloves garlic, minced or chopped
- You need 1 red onion, chopped
- You need 3 sticks celery, chopped
- Take 2 carrots, chopped
- Get 1 leek, chopped - optional
- Take Small bunch of parsley, roughly chopped - optional
- Provide Parmesan rind - optional
- Prepare 1 (400 g) can chopped tomatoes
- Use 1 litre veggie stock
- Get 1 (400 g) can cannellini beans, drained and rinsed (or other white beans)
- Get 200-250 g cavolo nero, roughly shredded
- Use 4 thick slices of crusty bread
- Provide Parmesan to serve
Steps to make Best ever Ribollita: white bean, tomato and cavolo nero soup - vegetarian:
- Heat the oil in a large pan. Add the garlic and the onion, carrots, celery (and leek if using). Cook on a medium heat for about 30 mins.
- Add the parsley and parmesan rind if using - and add the tomatoes.
- After about 5-10 mins, add the stock and beans. Cook on a low heat for about 20 mins.
- Add the cavolo nero and continue simmering for about 10 mins.
- Turn the heat right down and lay the slices of bread on top of the soup. Leave for about 10 mins.
- Squish the bread into the soup; mix everything together and season. Mix with some grated parmesan 😋
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