Italian bean soup

Ingredients for 3 servings:

• 180 g beans, white
• 1 onion(s)
• Garlic
• 1 tbsp olive oil
• 125 ml vegetable stock
• 2 sprigs rosemary
• 1 bay leaf
• 100 g carrot(s)
• 200 g zucchini
• 50 g celery
• 150 g Cabanossi
• 80 g pasta (macaroni)
• 1 can of tomatoes, peeled
• 2 tbsp basil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 13 hours 40 minutes

A very aromatic, spicy and hearty soup that is very filling.

Soak the white beans in plenty of water overnight. The next day, drain the soaking water and rinse the beans. Finely dice the onions and garlic. Heat olive oil in a soup pot and sauté the onions, garlic, and rosemary sprigs. Deglaze with vegetable stock and add a bay leaf. Add the white beans and bring to a boil. Reduce the heat to medium and simmer for about 60 minutes. Peel the carrots and dice them into small cubes. Dice the zucchini as well. Clean the celery and slice them thinly. Cut the cabanossi into slightly thicker slices. About 10 minutes before the end of the cooking time, add the macaroni, carrots, zucchini, cabanossi, and tomatoes with their juices, roughly chopping the tomatoes with a wooden spoon. Season the Italian bean soup with pepper, salt, and finely chopped basil.