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🍽️ Creamy Bonner Bean Stew

480 kcal · 30 min · 4 servings

Ingredients

• 250 g dried beans (large white beans)
• 4 tbsp olive oil
• 2 thyme sprigs
• 1 rosemary sprig
• 2 tbsp tomato paste
• 1 l meat broth
• 125 ml red wine
• 1 bunch soup vegetables
• 4 celery stalks
• 1 can tomatoes (425 ml)
• salt
• pepper (from the mill)
• 150 g Italian soup noodles (Ditalini or Conchiglie)
• 2 tbsp chopped parsley
• 30 g freshly grated Parmesan

Instructions

1. 1. Place the beans in a bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2. Pour off the soaking water. Rinse the beans under running water and let them drain well in a sieve.
3. 3. Heat the olive oil in a large pot.
4. 4. Add the drained beans to the hot oil. Sweat them for a few minutes until they are fragrant.
5. 5. Add the herbs and tomato paste. Stir everything and roast the mixture briefly.
6. 6. Pour the broth and wine into the pot.
7. 7. Bring the liquid to a boil.
8. 8. Reduce the heat to low. Let the stew simmer gently for about 2 hours.
9. 9. Wash the soup vegetables thoroughly and clean them.
10. 10. Cut the celery into small cubes.
11. 11. Chop the tomatoes finely. Keep the juice.
12. 12. After about one hour of cooking (half the total time), add the soup vegetables, celery, and tomatoes with their juice to the stew.
13. 13. Season the stew with salt and pepper.
14. 14. Let the stew continue to cook until all ingredients are tender.
15. 15. Scoop out about one third of the beans from the pot and set them aside.
16. 16. Puree the removed beans finely.
17. 17. Press the bean puree through a fine sieve directly back into the soup. This makes the sauce creamy.
18. 18. Stir the pasta into the soup.
19. 19. Cook the pasta for 4 to 5 minutes, depending on the size of the pasta.
20. 20. Finely chop the parsley.
21. 21. Stir the parsley and grated parmesan into the stew.
22. 22. Divide the stew onto plates.
23. 23. Serve the dish hot.

Nutrition per serving

• kcal: 480
• Protein: 22 g · Fett/Fat: 15 g · Carbs: 56 g