TUR­BOCHARGE YOUR SOUPS

Martha Stewart Living - - Everyday Food -

Work­ing your way through a grain bowl can feel like just that: work. But sip­ping spoon­fuls of fra­grant, steam­ing broth loaded with veg­eta­bles, grains, and herbs? Smart and ahhh- in­duc­ing. In this kale, white bean, and farro recipe, “the beans pro­vide pro­tein and fiber—they’re pow­er­ful, fill­ing nu­tri­ents,” Shapiro says. “And when they’re soaked in a liq­uid, some peo­ple find them eas­ier to di­gest.” A split-pea purée is ex­tra-nu­tri­tious (and ex­tra- green) thanks to baby spinach. The swirl of plain yo­gurt brings bright­ness, and the sprin­kle of bar­ley on top is a bonus, says Shapiro: “It con­tains the sol­u­ble fiber beta- glu­can, which has been found to do won­ders to lower bad choles­terol.”

KALE, WHITE BEAN, AND FARRO SOUP SPINACH SPLIT- PEA SOUP WITH BAR­LEY

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