Summary

Ingredients

• 250 g beans (Borlotti)
• 2 tablespoons oil
• 2 onion (s), chopped
• 2 clove (s) garlic, crushed
• 80 g bacon, cut into small pieces
• 400 g tomato (s), peeled, chopped
• 15 g parsley, chopped
• 0.5 liter ½ beef broth or vegetable broth
• 1 carrot (s), finely chopped
• 1 kohlrabi
• 2 potato (s), diced
• 60 g tomato paste
• 2 zucchini, sliced
• 100 g peas
• 100 g pasta (macaroni), short
• Parmesan and pesto for serving

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Instructions

1. Soak and drain borlotti beans overnight. Put in a saucepan with boiling water, boil for 15 minutes, drain again.
2. Heat the oil in a large saucepan. Steam the onions, garlic and bacon while stirring until the onions are soft and the bacon is golden. Add tomatoes, parsley, beans and stock. Cover and simmer over a mild heat for 2 hours. Mix in the carrot, kohlrabi, potatoes and tomato paste, cover and simmer for another 15-20 minutes.
3. Just before serving, add the zucchini, peas and macaroni. Cover and simmer for 10-15 minutes, until the vegetables and pasta are soft. To taste.
4. Serve sprinkled with grated parmesan and a little pesto.