GOLDEN VALLEY, Minn. — October is Breast Cancer Awareness month.
Certain lifestyle habits and certain foods may help reduce a woman’s risk of getting breast cancer.
Sue Moores, Kowalski’s Markets nutritionist, shares which strategies and foods are worth embracing.
ITALIAN CANNELLINI BEAN AND SPINACH SOUP
- 2 cups boiling water
- 1 oz. dried shiitake mushrooms
- 1 tbsp. extra virgin olive oil
- 1 large yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups (about 4 oz.) fresh spinach, roughly chopped
- 1 tsp. finely chopped fresh rosemary
- 1 tsp. finely chopped fresh thyme
- ¼ tsp. coarse ground black pepper
- ¼ tsp. crushed red pepper flakes
- 14 oz. canned cannellini beans, rinsed and drained
- 4 cups low-sodium vegetable broth
- Kosher salt and coarse ground black pepper, to taste
- In a medium bowl, pour boiling water over mushrooms; allow to stand 10 min.
- Drain mushrooms, reserving liquid; coarsely chop.
- In a deep pot over medium heat, heat oil.
- Cook mushrooms, onion and garlic until softened (about 10 min.).
- Strain reserved mushroom liquid; add to the pot with spinach, rosemary, thyme, peppers, beans and broth.
- Bring to a boil; reduce to simmer.
- Cook until spinach and beans are tender (about 10 min.); season to taste and serve immediately.