White Bean Stew with Tomatoes

Ingredients

• 3 tbsp olive oil
• 1 large onion (chopped)
• 1 can white beans (400 g)
• 2 tbsp Tomato paste
• 1 can peeled tomatoes (400 g)
• 1 tsp paprika powder (spicy)
• Salt
• black pepper
• 1 pinch cayenne pepper
• 600 ml Meat broth
• 100 g soup noodles (e.g., small ditalini or tubetti)
• 200 g spinach
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• 8 small baguette slices
• 1 tsp dried paprika flakes

Instructions

1. 1.

   Heat olive oil in a soup pot and sauté the chopped onion.

2. 2.

   Drain the beans in a sieve and rinse with running cold water. Let drain.

3. 3.

   Mix tomato paste into the onions, add tomatoes, mash with a potato masher, season with salt, pepper, cayenne pepper, and paprika powder.

4. 4.

   Pour in meat broth, add the beans, and bring to a gentle boil.

5. 5.

   Add noodles to the soup and simmer on low heat for about 10–15 minutes until the noodles are cooked.

6. 6.

   Taste the stew again and serve hot.

7. 7.

   Wash spinach, rinse, dry, sauté in hot butter in a pan until wilted, cook for a few more minutes. Season with salt and pepper. Toast baguette slices, top with spinach, sprinkle paprika flakes. Serve with the bean soup.