Recipe Instructions:
INGREDIENTS
2 cups white beans, canned
2 1/2 cups vegetable stock or water
2 Tbsp tomato puree
1 tsp chili flakes (optional)
1/2 tsp cumin
1 onion, medium-sized
1 garlic clove
1 carrot (optional)
1 Tbsp mint or 1/4 cup fresh mint leaves
1 Tbsp paprika (not hot)
1 Tbsp olive oil
OPTIONAL
Avocado
Bread
INSTRUCTIONS
Chop onions and carrot if using, mince garlic. Rinse and drain the canned beans (it took me one large can to make this whole soup).
In a smaller cooking pot, at medium-high heat sauté the onion, garlic in olive oil. After 2 minutes, add the spices (chili flakes, cumin, paprika). Stir until onions are covered with the spices. Add beans, tomato puree, stock or water and mint. If you prefer carrots softer - add now, if not, add at the end or don't add at all.
Cover and cook at medium heat until the soup starts boiling. Reduce the heat a little. Have a taste and add salt & pepper if needed. Take the lid off and let the cook for 10 minutes until it becomes thicker.
Enjoy like this, or serve with some avocado, bread - whatever you like!
