Summary

Ingredients

• 200 g beans, dried white
• 1 piece (s) bacon, (Glederländer pork belly)
• 3 sprigs rosemary
• 6 leaves sage
• 3 tomato (s)
• 100 g noodles (short tube noodles)
• 4 tablespoon parsley, chopped
• 1 onion (s)
• 5 cloves garlic
• 2 tablespoon olive oil
• 0.75 liter ¾ vegetable stock, also instant
• 50 g parmesan, freshly rated

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Instructions

1. Soak the beans the day before.
2. The next day, cook the beans with the bacon. Always keep well covered. If necessary, add hot water. Let it simmer gently. Takes 1 - 2 hours, depending on the age of the beans. The beans must not disintegrate.
3. In the meantime, wash the herbs. Strip the rosemary needles from the stems and finely chop with the sage leaves. Finely chop the onion and garlic and sauté in the olive oil. Add the rosemary and sage. Wash, peel and roughly chop the tomatoes. Add to the herbs and sauté briefly. Simmer with the vegetable stock for 20 minutes.
4. In another pan, roast the noodles dry until they are golden brown. As soon as the beans are cooked, use a slotted spoon to add half of the beans to the herb stock. Add the pasta. Puree the rest of the beans with the cooking water and add to the soup.
5. Season to taste with salt and pepper.
6. When the noodles are cooked firm to the bite, place the stew in a preheated soup pot and sprinkle with chopped parsley and parmesan.