Step: 1/11

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

Step: 2/11

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

Step: 3/11

Wash and finely chop the shallot, carrot and celery.

Step: 4/11

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

Step: 5/11

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

Step: 6/11

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

Step: 7/11

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

Step: 8/11

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

Step: 9/11

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

Step: 10/11

Add the pasta and reheat over a medium heat.

Step: 11/11

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