Hearty bean stew

Ingredients for 2 servings:

• 1 large onion(s)
• 2 sausages (pepper bites, small air-dried salami or chimney sausages), approx. 100 g
• 3 garlic cloves
• 1 sprig(s) rosemary
• ½ chili pepper(s), fresh or dried
• 1 tbsp olive oil
• 1 tsp tomato paste
• ¾ liter vegetable broth or meat broth
• 1 can of beans, white or borlotti beans (approx. 250 g)
• 250 g cherry tomatoes
• ½ bunch parsley
• salt and pepper
• 50 g mountain cheese, spicy, grated

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

as it is made in the southern Alps

Quarter the onion and slice into strips, slice the peppercorns, and finely chop the garlic cloves. Strip and finely chop the rosemary needles, deseed and finely chop the chili. Sauté everything in 1 tablespoon of olive oil; the onions can be allowed to brown slightly. Briefly fry the tomato paste and deglaze with the broth. Simmer until the onions are soft. Then add the drained beans and simmer for 10 minutes. Quarter the cherry tomatoes and heat them briefly in the soup at the very end. Carefully season with salt (the sausages and broth are already salty) and pepper. Serve sprinkled with chopped parsley. Serve with grated mountain cheese at the table.