Tomato-bean stew with salsicce

Name: Tomato-bean stew with salsicce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 250 g dried large white beans; 1 Onion; 2 Garlic cloves; 2 stem(s) Sage; 3-4 Stem(s) Oregano; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Tomato paste; 750 g Bottled tomatoes; 250 g Courgette; 250 g cherry tomatoes; 4 Fennel sausages (Salsicce); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g black olives with stone

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

250 g dried large white beans
1 Onion
2 Garlic cloves
2 stem(s) Sage
3-4 Stem(s) Oregano
3 TABLESPOONS Olive oil
2 TABLESPOONS Tomato paste
750 g Bottled tomatoes
250 g Courgette
250 g cherry tomatoes
4 Fennel sausages (Salsicce)
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g black olives with stone

Directions

1
Wash the beans and soak in 1 litre of water overnight. Peel onion and garlic and dice finely. Wash sage and oregano. Put something aside for garnishing. Heat 2 tablespoons of oil in a saucepan.
2
Sauté the garlic and onion. Add tomato paste. Add beans with the soaking water and herbs, bring to the boil and simmer for 1 1/2 -2 hours. Carve tomatoes crosswise, put them into boiling water, drain them and remove the skin. Dice the tomatoes and add them immediately to the beans. Clean, wash and dice the zucchini. Wash and halve the cherry tomatoes. Heat 1 tablespoon of oil in a pan. Brown the fennel sausage briefly all around, remove. Cut the fennel sausage into pieces.
3
Wash and halve the cherry tomatoes. Heat 1 tablespoon of oil in a pan. Brown the fennel sausage briefly all around, remove. Cut the fennel sausage into pieces. Season soup with salt and pepper. Add zucchini, sausage pieces, olives and tomatoes to the soup about 5 minutes before the end of the cooking time. Garnish soup with oregano and sage
4
12 hours waiting time