What a healthy bowl of goodness!
RECIPE: I sautéed carrots, onions and garlic in extra virgin olive oil, then added spinach and kidney beans. Cannellini beans would have been great in this too, but I didn’t have any on hand. Finally, I finished the dish with salt, pepper, and a splash of lemon juice.
Kidney Beans: protein, vitamin B1 (protects memory and brain function), and potassium (regulates blood pressure).
Carrots: antioxidants (protects against heart disease and cancer) and the richest vegetable source of the pro-vitamin A carotenes (promotes good vision).
Spinach: antioxidants, vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, vitamin B6, protein, phosphorus, vitamin E, zinc, fiber, and omega-3 fatty acids.
Garlic: beneficial to cardiovascular system. Onions: very high in flavonoids.
Olive Oil: monounsaturated fatty acids (lowers risk of heart disease).