Servings:
4
Prep time:
10
Cooking time:
35
INGREDIENTS
- - 1 tablespoon of extra virgin olive oil
- - 1 red onion
- - 1 clove of garlic
- - 3 stalks celery
- - 3 carrots
- - 1 bay leaf
- - 750 ml of vegetable stock
- - 1 teaspoon baking powder
- - 2 canned azuki beans
- - black pepper
INSTRUCTIONS
- Heat the oil in a large saucepan, add the onion and sauté on low heat for 2-3 minutes, until it wilts. Incorporate at this point the garlic, celery, carrot and bay leaf and cook for another 10 minutes until the vegetables begin to soften.
- Stirring add the yeast extract, the beans and broth, and bring to a boil. Reduce the heat and simmer for 20 minutes, adding some broth if necessary.
- Remove the bay leaf and season with black pepper (there will probably be no need to add salt because the yeast extract is generally salty). Put into bowls and serve. It is excellent with some bits of bread of seven grains or other whole-grain bread.
