With some yellow carots, red carrots and normal carrots, some lotus root, some potatoes, and with some Italian beans soup mix that I cooked for lunch, I made for dinner this warm and rich vegan soup. Very very simple and so quick if you have cooked the beans before (optimally leftovers). In a large pan I put the cooked beans, water, quite a lot, and then cut the veggies and add them. I like both when it’s overcooked and veggies melt in the mouth, or when they are still crunchy, in particular the carrots, so I adjust the insertion time in the pan and the cooking time depending on that. I served warm, optionally with some gratted parmegiano, a good preparation foe our stay in Sicily!!!
