alkaline-food-chart-4.0

72Tuscan BeanSoupPreparation Time: 35 minutesServes: 6InstructionsIngredients• 2 Tbs (30mL) olive oil• 1 medium onion, chopped• 2 stalks celery, chopped• 4 cloves garlic, chopped• 3 cups (680g) chopped tomatoes• 6 cups (900g) tinned cannelini beans• 5 cups (1.25L) water• 1/2 tsp (3g) Himalayan Salt• Freshly ground pepper, to taste• 1 cup (75g) spelt pasta shells, or othersmall pasta shape• 1/4 cup (9g) fresh basil leaves, coarselychoppedFirstly, you need to steam fry the onions,celery, and garlic until tender. Dothis in a few spoons of water in a largepan. Once it is all nice and tender youcan add the chopped tomatoes (juicen’ all) and warm this over a medium tolow heat, breaking up the tomatoes sothat it is all chunked down in nice smallchunks. Cook this all together for aboutfifteen to twenty minutes.Now you can add the lovely creamytexturedcannelini beans, the water,salt, pepper and cook over a mediumlowheat for another twenty minutes.Once the beans are soft you’re good.Now you can add the spelt pasta andcook for another ten minutes until it is aldente.Once the soup has cooled a little bit,stir in the olive oil and add the basilleaves.