Pasta Bean Soup

Ingredients

• 250 g dried Borlotti beans
• 1 onion
• 2 Garlic cloves
• 5 tomatoes
• 1 chili pepper
• 300 g Cavolo Nero
• 3 tbsp olive oil
• 750 ml vegetable broth
• 200 g short tube pasta (e.g., Sedanini)
• Salt
• pepper (from grinder)
• 5 tbsp freshly grated Parmesan

Instructions

1. 1.

   Soak the beans overnight. Then cover with water, bring to a boil and simmer gently for about 1 hour until tender. Take out half of the beans, puree the rest with some cooking liquid. Peel and finely chop the onion and garlic cloves. Blanch the tomatoes, cool, peel, quarter, seed, and cut into small pieces.

2. 2.

   Wash, trim and finely dice the chili pepper. Wash, trim and slice the cabbage into strips. Sauté the onion with the chili, garlic and cabbage in hot oil for 1-2 minutes. Deglaze with about 600 ml broth, add the pureed and whole beans as well as the tomatoes, season with salt and pepper, and simmer gently for about 30 minutes while stirring occasionally.

3. 3.

   Add more broth as needed to reach a slightly creamy consistency. Add the pasta and cook for another ~10 minutes until al dente. Finally stir in 2-3 tbsp Parmesan and adjust seasoning with salt and pepper. Divide into bowls, sprinkle with remaining Parmesan and serve with white bread if desired.