Tomato and bean soup

Ingredients For 4 servings
• 200 g Palbohnenkerne
• Salt
• 100g Risone (rice-shaped ital. Noodles)
• 250 g baguette or ciabatta
• 120 g shallots
• 2-3 garlic cloves
• 5 tablespoons olive oil
• 400 g peeled tomatoes (canned)
• 800 ml vegetable broth
• Black pepper
• 250g cherry tomatoes
• 1 tablespoon rosemary leaves
• 2 stalks sage
• 50 g Parmesan

Time: 1 h

Preparation
1. Cover the Palbohnenkerne in a pot with water and cook 35-40 minutes on low heat do. Season Only in the last 10 minutes with salt. Cook the pasta according to package directions in salted water, drain, rinse and drain. Cut bread into slices and grill until golden brown under just before serving roast.


2. Meanwhile, chop the shallots finely cut garlic into slices and sauté both in 3 tablespoons olive oil. Peeled tomatoes with the cutting bar puree and add the vegetable stock. Add salt and pepper, and cook about 15 minutes. Cherry tomatoes into quarters.

3. Cut rosemary small, pluck sage leaves, cut into small pieces and fry both strong in remaining olive oil. Give cherry tomatoes, pasta and drained beans to the soup and cook for another 2-3 minutes. Herbs and cook the soup might seasoning with salt and pepper. Rub Parmesan fine and serve with the toasted bread with the soup.

Nutritional information per serving: 489 kcal
• 17 g protein
• 19 g fat
• 61 g carbohydrates