Preparation

Cover the dried beans with cold water, add the kombu alga and/or bay leaf and leave to soak overnight.

Rinse the beans under cold water and drain. Reserve the kombu alga for cooking.

Wash and finely chop the shallot, carrot and celery.

Heat the oil in a saucepan and sauté the vegetables with a bay leaf and a pinch of salt for 2-3 minutes.

Add the beans and cook for a few minutes over a medium heat.

Pour in the tomato passata and cook for another 2-3 minutes over a medium heat.

Add the hot vegetable stock and cook until for 20 minutes until the beans are tender.

Remove about 2 ladlefuls of mixture and blitz with a hand blender.

Return the 2 ladlefuls of mixture to the soup and bring to the boil.

Add the pasta and reheat over a medium heat.

Add the chopped or sliced ​​herbs, mix gently and serve immediately.