Zutaten
Method
Preparation
- Peel and finely dice the onion. Wash the carrot and celery stalks and cut both small pieces (as big as the onion dices).
- Finely mince garlic cloves
Flavour Base
- In a large pot, sauté the soffrito (onion, carrot, and celery) in olive oil over medium heat. Cook it with a pinch of salt until the vegetables are soft (6-8) minutes.
- Add garlic and continue for 1-2 minutes, before adding the tomato paste and stirring until it is dissolved.
Make bean stew
- Drain, rinse and add the beans to the pot. Add enough vegetable stock to cover the beans and bring to boil. Reduce the heat to low, add fresh herbs, passata and some black pepper. Mix and keep simmering for 10 minutes.
- Transfer 3 big ladles of the stew to a bowl, blend until smooth and return the mixture to the pot. Mix thoroughly to help thicken the sauce and keep it on a light simmer for 5 minutes.
Cook the pasta
- Give the stew a taste and decide, if it needs more seasoning. It is supposed to be pretty salty, but wait for the next step before adjusting the salt-levels
- Add the pasta to the pot and add enough liquid to cover the pasta in the following way. If the stew needed more salt, just fill it with vegetable stock, else use water.
- Bring the pot to a boil and cook until the pasta is al dente. Make sure to stir occasionally so nothing burns at the bottom of the pot.
Finishing touches
- Give the stew a final taste to adjust the seasoning and remove any unwanted herbs.
- Pour on a plate and finish with a drizzle of olive oil