Preparation

1. Peel the garlic cloves, cut the onion and the pepper into small cubes.
2. Sauté them in a saucepan with a couple of tablespoons of oil for 7 minutes.
3. Add the cumin and a small piece of chili. Skip a few more minutes.
4. Add the peeled and chopped tomatoes, sauté for a moment until they lose a little water.
5. Add the drained beans, mix gently with the base for a couple of minutes and pour in the warm vegetable broth. Cover and cook over low heat for about 25 minutes. Add the chopped kale leaves for the last 5 minutes.
6. For Pesto: Pass through the blender or food processor the pecans, half a clove of garlic, a teaspoon of Focus mushroom powder, a handful of clean and dry coriander leaves, 3 tablespoons of olive oil, salt and pepper. Crush and rectify the ingredients to give it the desired consistency. Serve the soup hot with a topping of pecan and mushroom pesto.