In June of 2012, I began experiencing pain in my jaw during physical exertion. A quick Google search gave me a diagnosis of "stable angina". A blockage or constriction of arteries preventing proper blood flow and oxygen to the heart. Mine was considered stable because it would subside during rest. I made an appointment with my doctor who quickly referred me to a cardiologist. Something I have learned about any specialist. is that they are very busy especially if they are good and while it is an emergency to you. It's an ordinary day for them. From the time I first saw a cardiologist until they my implanted 3 stints, almost 3 months passed. I decided, I wouldn't wait for a doctor to determine my fate and began a quest for information to save my own life. Especially since my own dad had died at the age of 47 from heart decease, of course he was a 2-3 pack a day smoker. I figured I dodged that bullet even though I was 290 lbs and had a cholesterol count of 240. Yeah, I was bullet proof.
My first visit bought me a stress test (which they scheduled 3 weeks later and was inconclusive) and nitro glycerin tablets. In the meantime, I did some research. I found some studies that said high doses of vitamin E helped reduce angina symptoms, I was also taking fish oil, flax seed oil, CoQu10 and a half a regular aspirin along with my prescribed blood pressure medications. I also learned that removing as much fat from you diet as possible would reduce cholesterol and there by plaque built up in your arteries. By following a strict regimen of a low fat /no fat and the supplements listed. I had lost 25 lbs. and brought my cholesterol down to 130 by the time I went in for my stress test.
With that I will give you a great tasting hearty soup, low to no fat and loaded with nutrients
Tuscan Vegetable soup
1 tbsp olive oil
1 (15 ounce) Low Sodium Canellini bean
2 ribs celery diced about 1/2 cup
2 carrots diced about 1/2 cup
2 small zucchini diced about 1/2 cup
1 large onion diced
2 cloves garlic minced
2 Tbsp. Italian seasoning
1/4 tsp. crushed red pepper
32 oz Low fat/low sodium chicken broth or vegetable stock
1 (14.5 ounce) can no salt petite diced tomatoes
1 cup (dry) small shell pasta
2 cups baby spinach
1. Drain and rinse beans, separate in half. Mash half of beans an set aside. omit this step for a thinner more brothy soup.
2. Saute celery, onions, carrots, zucchini, garlic and seasoning in 1 tbsp. oil. (oil can be omitted). For no oil sweat vegetables in a non stick pot with 2 Tbsp vegetable stock. About 5 minutes stirring occasionally.
3. Stir in chicken broth or vegetable stock and tomatoes, simmer about 15 - 20 minutes. Add whole beans and return to slow boil.
4. Once soup has returned to a boil add pasta shell, when pasta is cooked to desired texture, add mashed bean.
5. About 3 minutes before serving add spinach and let wilt.
Kale can be substituted for spinach
Serve with shredded Parmesan cheese if you are not counting fat
1/4 tsp. crushed red pepper
32 oz Low fat/low sodium chicken broth or vegetable stock
1 (14.5 ounce) can no salt petite diced tomatoes
1 cup (dry) small shell pasta
2 cups baby spinach
1. Drain and rinse beans, separate in half. Mash half of beans an set aside. omit this step for a thinner more brothy soup.
2. Saute celery, onions, carrots, zucchini, garlic and seasoning in 1 tbsp. oil. (oil can be omitted). For no oil sweat vegetables in a non stick pot with 2 Tbsp vegetable stock. About 5 minutes stirring occasionally.
3. Stir in chicken broth or vegetable stock and tomatoes, simmer about 15 - 20 minutes. Add whole beans and return to slow boil.
4. Once soup has returned to a boil add pasta shell, when pasta is cooked to desired texture, add mashed bean.
5. About 3 minutes before serving add spinach and let wilt.
Kale can be substituted for spinach
Serve with shredded Parmesan cheese if you are not counting fat
Serves 4-6
