Ingredients

• 2 cups of cooked white beans
• 2 carrots cut into small cubes
• 1 cup of tea pea fresh
• 1 cup green beans, cut into pieces
• 1 cup asparagus, cut into pieces
• 1 stalk of chopped celery
• 1/2 chopped onion
• 2 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 1.5 l of legume broth
• Salt, chopped coriander and ground black pepper to taste

Preparation mode

In a pan, heat the oil over medium heat. Add the onion and sauté for about 2 to 3 minutes, until it is soft and slightly translucent. Then add the garlic and celery, sautéing quickly just until fragrant, without letting it brown.

Add the carrot, green beans and asparagus and mix well. Sauté for a few more minutes so the vegetables begin to absorb the flavor. Add the peas and white beans, stirring gently to incorporate all the ingredients without breaking up the grains.

Pour in the hot vegetable broth, mix well and slightly increase the heat until it starts to boil. Then, reduce heat to medium and cook for approximately 10 to 15 minutes, or until the vegetables are soft, still slightly firm and vibrant in color. Season with salt and black pepper. Finish with coriander and serve immediately.

Ingredients

• 1 tablespoon olive oil
• 1 clove of garlic, peeled and chopped
• 1/2 onion peeled and chopped
• 1 carrot peeled and cut into slices
• 1 potato peeled and cut into cubes
• 1 cup of tea leaves cabbage cut into pieces
• 150 g firm tofu, cut into cubes
• 1.2 l of water
• Salt and ground black pepper to taste

Preparation mode

In a pan, heat the olive oil over medium heat. Add the garlic and onion and sauté until golden. Add the carrot, potato and water and partially cover the pan. Cook until the vegetables are soft. Add the tofu and cabbage leaves and cook for another 5 minutes. Season with salt and black pepper. Turn off the heat and serve immediately.

Ingredients

• 2 cups of tea chickpea baked
• 1 leek stalk, cut into slices
• 1 chopped onion
• 2 cloves of garlic, chopped
• 1 tablespoon of olive oil
• 750 ml legume broth
• 1 potato cut into cubes
• Salt, ground black pepper and chopped parsley to taste

Preparation mode

Heat the olive oil in a pan over medium heat and sauté the onion and garlic for about 3 minutes. Add the leek and sauté for another 2 minutes, until it starts to soften. Add the chickpeas, potatoes and vegetable broth. Mix well and cook over medium heat for about 20 minutes, until the potato is soft. Blend half of the soup in a blender or with a mixer to make the broth creamier and return the mixture to the pan. Season with salt and black pepper. Finish with parsley and serve hot.