Boil the beans, fresh or dried, after soaking them overnight. In a saucepan, heat a little extra virgin olive oil and add garlic, sage leaves,

Peel the pumpkin and scoop out the seeds and fibre Cube the pumpkin and put it in a pan with the water, orange juice, cinnamon

Boil the sprigs of wild fennel and keep aside Meanwhile, cook the beans in a pot with a little water Fry the garlic cloves in

Clean carrots and potatoes Cut in small pieces Prepare a chopped onion and let it fry Add the carrots, the chopped potatoes and cook, adding

Clean the potatoes and leeks. Chop and pour into a large pot. Cook adding from time to time the vegetable broth. Once the potatoes and

Soak the lentils for two hours. Clean, peel and coarsely chop the onion, carrots and celery. Pour everything into a saucepan with 5 cups of

Soak the dried chickpeas for 12 hours. Drain, rinse and set aside. In a saucepan: wash, peel and finely chop the carrot, white onion, leek,

Peel the pumpkin and cut into chunks Heat the extra virgin olive oil in a large pan, add leeks and garlic Add ginger and cumin.