Wash the Pak Choi thoroughly and cut it into pieces.
Drain and rinse the cannellini beans and do the same with the edamame.
In a large pot, heat the extra virgin olive oil, add the chopped onion and garlic, and let them sauté for a few minutes.
Add the cannellini beans and edamame to the pot, stir for a few minutes, pour in the vegetable broth, and bring to a boil.
Once boiling, lower the heat and let it simmer for about 10 minutes.
Add the Pak Choi to the soup and cook for another 15 minutes, until the Pak Choi is tender.
Adjust the salt, serve hot with toasted sesame, and accompany with crunchy bread or freselle.
Serve hot with toasted sesame and crunchy bread.
Italia, Veneto
| Energy (kcal) | 97.47 |
| Carbohydrates (g) | 4.82 |
| of which Sugars (g) | 0.8 |
| Fat (g) | 5.08 |
| of which Saturates (g) | 2.92 |
| Protein (g) | 7.2 |
| Fiber (g) | 2.35 |
| Sale (g) | 0.43 |
