4 carrots
3 zucchini
2 turnips
2 beautiful leeks
1 slice of red kuri squash (Zucca in italian)
¼ slice of green cabbage (if it's the season)
¼ slice of celeriac
¼ of fennel
1 tablespoon of tomato paste
500g of frsh beans or 200g of soaked dried beans from the day before or 200g of frozen beans
Olive oil
Salt
Pepper
1. Boil the beans in a large quantity of water. Once these are cooked and still firm, keep them in their cooking water.
2. Chop all the vegetables in small pieces.
3. Brown the vegetables in a pot with two spoons of olive oil (“soffriggere” in italian). Continue for 10 minutes, stirring them to make each take the taste of the others.
4. Take a handful of beans and keep it for later. Then mix what’s left with the cooking water with a blender.
5. Add the mixed beans, the whole beans and the tomato paste to the vegetables.
6. Cook over low heat for about 45 minutes, adding boiling water if the water in the beans is not enough.
7. Optional : before the end of the cooking, we can add small pasta already cooked.
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