Italian summer bean stew
easy
55 mins
55 mins
Ingredients
- 150 g dried white beans
- 300 g Cutting beans
- 1 Branch rosemary
- 1 (80 g) Onion
- 1 Garlic clove
- 2 TABLESPOONS Olive oil
- 600 ml Tomato juice
- 1 can(s) (425 ml) Tomatoes
- 250 g Pasta (e.g. Ditali Rigate)
- 3 spring onions (approx. 35 g each)
- 50 g dried tomatoes without oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 4 TABLESPOONS sliced parmesan cheese
Directions
- 1
Soak white beans in water the day before and chill them. Bring to the boil in the soaking water, cover and cook for about 45 minutes until al dente. In the meantime clean and wash the beans and cut them diagonally into pieces. Cook in boiling salted water for 12-15 minutes. Wash the rosemary and dab dry. Peel onion and garlic and chop finely.
- 2
Heat the oil in a larger pot. Sauté onion and garlic in it until transparent. Deglaze with tomato juice and canned tomatoes. Chop the tomatoes with a spatula. Add rosemary and simmer covered for about 15 minutes. Prepare pasta in boiling salted water according to package instructions. Clean and wash spring onions, cut into strips, put something aside for garnishing. Cut dried tomatoes into strips. Remove rosemary from the sauce. Drain the string beans. Add the dried tomatoes, spring onions and string beans to the tomato sauce. Drain noodles and beans, add to the soup and bring to the boil again.
- 3
Cut dried tomatoes into strips. Remove rosemary from the sauce. Drain the string beans. Add the dried tomatoes, spring onions and string beans to the tomato sauce. Drain noodles and beans, add to the soup and bring to the boil again. Season to taste with salt, pepper and a little sugar. Arrange the soup in preheated bowls, garnish with spring onions and sliced Parmesan cheese. Pesto tastes good with it
- 4
12 hours waiting time
Nutrition Facts
530 kcal
76 g
13 g
28 g
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