Summary

Ingredients

• 1 large zucchini, yellow
• 400 g beans, fresh reens
• 2 large onions
• 5 cloves garlic
• 20 g virin olive oil
• 1 bunch savory, fresh
• 600 g tomato (s), passed
• some salt and pepper, to taste
• some sugar, to taste

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Instructions

1. First, clean the beans and cut them into smaller pieces. Cook together with part of the savory in a saucepan with salted water (approx. 15 - 25 minutes, depending on the type of bean).
2. Peel the zucchini, cut in half, remove the seeds and cut into cubes of approx. 2.5 x 2.5 cm. Peel and dice the onion and garlic, the garlic very finely. Finely chop the remaining savory.
3. Heat olive oil in a saucepan and sear the onion, garlic and savory in it, add the tomatoes, bring to the boil and then add the zucchini cubes. Let it cook for about 15-20 minutes. The zucchini should still have some bite. Then add the beans without the cooking water and season with salt, pepper and sugar.
4. I always take my own tomato puree - see my recipe - Tomatoes preserved for the winter and then use the salt very sparingly when seasoning.