Soup with bulgur, red beans and mint Recipe

Wash the raisins, wash the buckwheat and mint with cold water, then dry well. Peel the leaves from the buckwheat branch (you will not need a stem). Peel the garlic and peel the onion and chop it finely. Put the pot on low heat. Pour in the oil and heat. Add the onion and garlic. Fry until pulp and light golden brown. Add the tomato paste. Stir. Pour in the vegetable broth. Wait for it to boil. Put the bulgur, cook for 15 minutes over low heat without a lid. Transfer the beans to almost finished soup (you can with the liquid). Season with salt, pepper to taste. Add the Tabasco and eggplant leaves. Simmer for 5 minutes. Blend the soup with a hand blender to make it velvety, uniform consistency. Immediately pour into plates to prevent it from getting cold. Toss raisins and chopped mint in each.