Spicy bean soup

4

People

150

Minutes

Easy

Difficulty

Just to know

Soaking time: 12 hours

Ingredients

190 g Saclà Vegan Chilli Pesto with Tofu

350 g mixed dry beans

1 celery stalk

1 carrot

1 onion

1 rosemary sprig

1 laurel leaf

Extra virgin olive oil to taste

Salt to taste

Pepper to taste

Method

1 Soak the dry mixed beans for approx. 12 hours.

2 Clean, wash and chop up the carrot, the celery and the onion.

3 In a big pot, brown the chopped vegetables with 2 tbsp of extra virgin olive oil, the laurel leaf and the rosemary sprig.

4 Drain the beans and put them in the pot with the vegetables. Cover with hot water on medium heat for approx. 2 hours. Add some hot water while cooking if needed. Add salt and pepper to taste.

5 In a bowl mix together 4 tbsp of Saclà Vegan Chilli Pesto with Tofu and 4 tbsp of extra virgin olive oil.

6 Ladle the soup and top it with the spicy sauce of Saclà vegan Chilli Pesto with Tofu. Enjoy!

Method

1 Soak the dry mixed beans for approx. 12 hours.

2 Clean, wash and chop up the carrot, the celery and the onion.

3 In a big pot, brown the chopped vegetables with 2 tbsp of extra virgin olive oil, the laurel leaf and the rosemary sprig.

4 Drain the beans and put them in the pot with the vegetables. Cover with hot water on medium heat for approx. 2 hours. Add some hot water while cooking if needed. Add salt and pepper to taste.

5 In a bowl mix together 4 tbsp of Saclà Vegan Chilli Pesto with Tofu and 4 tbsp of extra virgin olive oil.

6 Ladle the soup and top it with the spicy sauce of Saclà vegan Chilli Pesto with Tofu. Enjoy!

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