Summary

Ingredients

• 1 packet legumes, dried (colorful minestrone mix, approx. 500 g)
• Water for soaking
• 1 can chili beans
• 1 port. Soup greens, frozen or fresh
• 3 tablespoon tomato paste
• 1 leek stick (s)
• 2 cloves garlic)
• 4 shallot (s) or onions
• 0.5 ½ pack cream cheese (approx. 100 g)
• Vegetable broth
• salt and pepper
• 2 teaspoons cayenne pepper
• 2 teaspoons paprika powder
• 1 teaspoon coriander
• 3 teaspoons Provence herbs
• 3 teaspoons basil
• 2 teaspoons oregano
• 2 teaspoons thyme
• 2 teaspoons wild garlic
• Tabasco

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Instructions

1. The colorful minestrone mix needs to soak for 12 hours, so it is best to cover it with plenty of water the evening before (if necessary, add water in the morning, as the legumes absorb a lot of water).
2. To process, drain the soaked legumes, pour them into a sufficiently large saucepan and pour the broth over them so that the legumes are well covered. Bring to the boil briefly, then simmer for about an hour, stirring occasionally. After about half an hour, add the chili beans with juice.
3. Just before the lesson is over, start cutting the leek, halve once in the middle, then cut into slices and wash. Peel shallots and garlic. Roughly dice the shallots and finely dice the garlic. Anyone who has bought fresh soup greens can now cut it into small pieces.
4. Fry everything briefly in a pan, season well with paprika, pepper and cayenne pepper, fry for a short time, then add to the soup. Also add the soup greens and tomato paste. Stir vigorously. Let simmer again for about 10 minutes.
5. Finally season to your own taste, then stir in the cream cheese. When this is melted, the stew can be served.
6. If you like, you can also warm up sausage (e.g. Mettenden, for the vegetarians tofu sausage) in the soup and consume it.