Tuscan Bean Pot

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 1 tuber fennel, approx. 300 g
  • 250 g celery
  • 1 bunch spring onion (s)
  • 1 clove garlic
  • 1 can beans, white (drained weight approx. 250 g)
  • 1 tablespoon olive oil
  • 4 teaspoons vegetable stock, grained
  • 150 g noodles (whole rain noodles)
  • 50 g parmesan cheese
Tuscan Bean Pot
Tuscan Bean Pot

Instructions

  1. Clean, wash and chop the fennel, celery and spring onions. Peel and dice the garlic. Drain the beans.
  2. Heat the oil in a large saucepan. Roast the fennel, celery, onions and garlic vigorously, turning frequently. Deglaze with 1 liter of water, add the beans, sprinkle with the vegetable stock and simmer the stew over low heat for 10 minutes. Add the pasta and continue cooking until the pasta is cooked through.
  3. Serve the stew sprinkled with cheese.

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