Preparation
Cover the dried beans with cold water, add the kombu alga and/or bay leaf and leave to soak overnight.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_1_M.jpg)
Rinse the beans under cold water and drain. Reserve the kombu alga for cooking.
Wash and finely chop the shallot, carrot and celery.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_3_M.jpg)
Heat the oil in a saucepan and sauté the vegetables with a bay leaf and a pinch of salt for 2-3 minutes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_4_M.jpg)
Add the beans and cook for a few minutes over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_5_M.jpg)
Pour in the tomato passata and cook for another 2-3 minutes over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_6_M.jpg)
Add the hot vegetable stock and cook until for 20 minutes until the beans are tender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_7_M.jpg)
Remove about 2 ladlefuls of mixture and blitz with a hand blender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_8_M.jpg)
Return the 2 ladlefuls of mixture to the soup and bring to the boil.
Add the pasta and reheat over a medium heat.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_10_M.jpg)
Add the chopped or sliced herbs, mix gently and serve immediately.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000862/000862_step_11_M.jpg)