A bean recipe for every taste:
Sauté diced onion in olive oil, add kale and sauté briefly with apple syrup, corn flour. Then pour vinegar and vegetable soup while stirring and stew for a few minutes with the lid closed. At the end of the cooking time, add the beans, diced artichoke hearts and tomatoes and season heartily with the seasoning ingredients.
In the meantime, cook the spaghetti in salted water (without oil) until al dente. Then pour off the cooking water and mix with olive oil, salt and the chopped walnuts and season. Turn the salmon slices in corn flour on the other side and roast them leisurely in olive oil. season with salt. Turn the hot spaghetti with a meat fork, portion the kale and beans vegetables, put on the roasted salmon and garnish with parmesan and parsley.