Kale: While all antioxidants (from a variety of plants) are good for your brain, cruciferous veggies like kale are especially effective. A Harvard Medical School study of more than 13,000 women found that those who ate the most lowered their brain age by 1 to 2 years.
- 3 TBSP - extra virgin olive oil
- 1 - medium spanish onion, diced
- 2 - celery stalks, diced
- 1 - large carrot, diced
- 8 - cloves garlic, minced
- Leaves from 5 springs of thyme
- 2 - bay leaves
- 1 TBSP - fennel seeds, toasted
- 1 TSP - chili flakes
- 4 - italian sausages
- 2 - bunches of kale, stems and ribs removed, chopped
- 1 - can san marzano tomatoes, crushed
- 3 quarts - low sodium chicken broth
- 1 - can cannellini beans, rinsed and drained
- 2 TSP - sherry vinegar
- 1 Heat the oil in a soup pot on medium high heat. Add the onion, celery and carrot and cook, stirring frequently until wilted but not coloured. Add the garlic, thyme, bay leabes, fennel seeds and chili flakes and saute for 1 minute longer.
- 2 Add the sausage and break up the meat with a large wooden sppon and stir vigorously until it is nicely browned. Add the kale and tomatoes and continue to cook until the tomato juices have reduced by about 3 quarters. Add the broth, season lightly and simmer, partially covered for 1 1/2 hours. Add the beans, stir in the vinegar and adjust the seasonings.