Vegan Bean Stew

Ingredients

• 300 g white beans
• 1.2 l Vegetable broth
• 1 onion
• 1 Garlic clove
• 250 g green beans
• 3 tomatoes
• 100 g rice
• 1 sprig fresh rosemary
• 4 tbsp olive oil
• 1 bunch Basil
• Salt
• pepper (ground)
• mint (for garnish)

Instructions

1. 1.

   Cover white beans in a bowl with water and let them soak overnight. Drain and pour the soaking water into the broth. Peel and finely chop onion and garlic.

2. 2.

   Brew tomatoes, remove seeds, and dice them.

3. 3.

   Wash green beans, trim ends, and cut into about 4 cm pieces.

4. 4.

   Heat oil in a large pot and sauté onion and garlic until translucent. Add white beans with broth and rosemary. Cover and simmer for about 1 hour until beans are tender, then add green beans and rice (except tomatoes) and cook for another 15 minutes; finally add tomato cubes and simmer for an additional 5 minutes. Remove rosemary, stir in pesto, and season the soup with salt and pepper.

5. 5.

   For the bread, peel garlic and finely mince it. Wash basil, pluck stems, finely chop, and mix with garlic and oil. Stir one third of the seasoned herb oil into the soup.

6. 6.

   Toast bread slices in a hot oven until light brown, then drizzle remaining herb oil over them and roast further for a few minutes.

7. 7.

   Serve the soup with the toasted bread on the side.

8. 8.

   For an ice drink, pour chilled blackcurrant juice into glasses and top each with a scoop of Cassise ice cream. Garnish with mint leaves before serving.