Proteins from white kidney beans contain all of the essential amino acids. They also provide us with vegetable fiber, B vitamins, iron, and potassium, helping fight skin diseases and maintain low levels of cholesterol. Kidney beans also prevent anemia thanks to their iron content and are an ideal food for those with hypertension due to low sodium and high potassium.
- 300 g (10.6 oz) of white kidney beans.
- 100 g (3.5 oz) of spaghetti.
- 150 g (5.3 oz) of salsa casé (Spanish-style sauce, or substitute spaghetti sauce).
- 1 onion.
- 2 celery stalks cut into cubes.
- 2 chicken breasts.
- 1 teaspoon of pesto.
- 4 carrots in chunks.
- 1 package of turkey bacon.
- 3 pumpkins in chunks.
- 1/2 teaspoon of chicken bouillon cubes.
- 1 tablespoon of parmesan cheese.
- Salt and pepper.
- 2 garlic cloves, chopped.
- 2 tablespoons of Nutrioli DHA® oil.
- Place the vegetables, chicken, and bullion cubes in a pot, adding the necessary water. Apply heat, cover, and cook well.
- Soak the white kidney beans for 2 hours then cook for 1 hour in 2 liters (2.1 quarts) of water on low heat.
- In a separate pot, boil water. Once ready, add the spaghetti, cook for 6 minutes, remove, and place in cold water.
- Add 2 tablespoons of Nutrioli DHA® oil to a pan and sauté the carrot, squash, onion, parsley, and garlic.
- In a separate pan, cook the chopped turkey bacon and brown on low heat. Once cooked, place over paper towels to remove excess grease.
- Shred the chicken from step 1 and set aside.
- Place the sautéed vegetables in a pot and add the chicken stock, salsa casé, turkey bacon, pasta, and white kidney beans. Let boil for 8 minutes on low heat; season with salt and pepper.
- Serve with a tablespoon of pesto and parmesan cheese to taste; garnish with 2 tablespoons of shredded chicken.