- 750 g Vegetable broth
- 250 g Leek cleaned
- 240 g Canned chickpeas drained
- 240 g Cannellini beans canned drained
- 240 g Lentils in drained box
- 50 g Fresh spinach
- Extra virgin olive oil
Cut the leek into slices and sauté in a saucepan in a veil of oil for 5 minutes. Add the legumes, cover them with the broth, add a bay leaf and bring to a boil. Season with salt and cook for 8 minutes. Blend 1/3 of the soup and add it to the other 2/3. Cook on a high heat for 3 minutes. Chop the spinach, add them to the soup and serve with a little oil.
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