Tomato and Bean Soup

Cover the palm beans with water in a saucepan and cook for 35-40 minutes at a mild temperature. Season with salt only in the last 10 min. Make pasta according to package directions in salted water, drain, rinse and drain. Cut the bread into slices and toast under the broiler until golden brown shortly before serving.

In the meantime, finely dice shallots, slice garlic and sauté both in 3 tbsp olive oil. Grind the peeled tomatoes with a hand blender and add them to the vegetable soup.

Season with salt and pepper and cook for about 15 minutes. Quarter the cherry tomatoes.

3. cut rosemary needles, pluck sage leaves, cut and stew both in the remaining olive oil until hearty. Add cherry tomatoes, pasta and drained beans to soup and do 2-3 min more. Add kitchen herbs and perhaps season the soup with salt and pepper. Finely grate the parmesan and bring to the table with the toasted bread with the soup.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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