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Pumpkin Cream with Spinach
Ingredients: 400 g of potatoes; 1 onion; 2 cloves of garlic; 1 bay leaf; 1 large can of baked beans; 1 cabbage seafood buffet san francisco heart ox-small; 1 carrot; 0.5 dl of olive oil; Salt to taste Preparation: Peel the potatoes, onion and garlic cloves. Take them to the fire, with 1.2 l of water, salt and bay leaves. Simmer for about 20 minutes. After about 10 minutes, add them to the grain, having booked a little trim. Meanwhile, arrange the cabbage, cut into julienne and wash well. Peel the carrots and cut into half-moons. When the soup is cooked, mash it and take it back to the boil. Add to that the grain that aside, cabbage and carrots. Cook for another 10 minutes. Correct the seasoning and serve with a drizzle of olive oil.
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