Bonneneintopf

Ingredients

• 250 g dried beans (thick white beans)
• 4 tbsp olive oil
• 2 sprigs thyme
• 1 sprig rosemary
• 2 tbsp Tomato paste
• 1 l meat broth
• 125 ml red wine
• 1 bundle soup greens
• 4 stalks celery
• 1 can tomatoes (425 ml)
• Salt
• black pepper (freshly ground)
• 150 g Italian pasta for soup (Ditalini or Conchiglie)
• 2 tbsp chopped parsley
• 30 g freshly grated Parmesan

Instructions

1. 1.

   Soak the beans overnight in plenty of cold water. Drain them in a sieve. Heat olive oil and sauté the beans until lightly browned. Add herbs and tomato paste, toast briefly. Pour in broth and wine, bring to a boil, then simmer on low heat for about 2 hours.

2. 2.

   After half the cooking time add the cleaned, washed soup greens, chopped celery, and diced tomatoes with their liquid. Season with salt and pepper and continue cooking until done.

3. 3.

   Remove one-third of the beans, puree finely, strain through a sieve into the soup. Stir in pasta and cook according to size for about 4–5 minutes. Fold in parsley and Parmesan, serve on plates.