Italian bean soup

Ingredients for 4 servings:

• 250 g beans, white, dried
• 2 onions
• 2 cloves garlic
• 2 tbsp olive oil
• 2 sprigs rosemary
• 1 liter vegetable broth (instant)
• 2 carrots
• 200 g zucchini
• 250 g Cabanossi
• 1 large can of tomatoes
• 4 sprigs of basil
• 100 g pasta (horn pasta)
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

1. Soak the beans in water overnight. The next day, drain, rinse, and set aside. Cut the onions into eighths. Finely chop the garlic. Heat the oil in a saucepan. Sauté the onions, garlic, and a sprig of rosemary. Deglaze with the stock. Add the beans. Bring to a boil and simmer over medium heat for about 1 1/4 hours. 2. Slice the carrots diagonally. Slice the zucchini and kabanossi. Roughly chop the canned tomatoes. Pluck the rosemary needles and basil leaves from the stems, reserving a few for garnish, and finely chop. 3. After 50 minutes of cooking, add the pasta, tomatoes with their juice, kabanossi, and carrots to the soup. Season with salt and pepper. After another 10 minutes, add the zucchini. Remove the rosemary sprig. Stir in the chopped rosemary and basil.