Serves: 4–6 | Time: ~45 minutes 1. Wash and cut into pieces green beans. 2. Wash, peel and dice: onion, carrot, celery and zucchini. 3. Peel and mince garlic cloves. 4. Drain and rinse canned cannellini or kidney beans. 5. Green beans: wash and cut into pieces. 6. Fresh spinach or kale: roughly chopp. 7. Heat olive oil in a large pot over medium heat. 8. Add onion, carrot, and celery. Cook for 5–7 minutes, stirring, until softened. 9. Add garlic and cook for 30 seconds until fragrant. 10. Stir in tomato paste and cook for 1 minute to deepen the flavor. 11. Add diced tomatoes, vegetable broth, bay leaf, oregano, basil, salt, and pepper. Bring to a gentle boil. 12. Reduce heat and simmer for 15 minutes. 13. Add beans, green beans, zucchini, and pasta. Simmer for another 8–10 minutes, until pasta is tender. 14. Stir in spinach or kale and cook for 1–2 minutes until wilted. 15. Remove bay leaf, taste, and adjust seasoning. 16. Serve hot with grated parmesan and fresh herbs if desired.

   1. Take 4 tablespoons of vanilla sugar, flour, baking soda, egg yolks, soft butter and ground almonds and make a dough. 2. Take a pit from the dough and roll it to a roll of approximately the thickness of your finger. Rest the dough keep inside the fridge. Take the roll and cut it into 4-5 cm long pieces; form them to little half moons. 3. Take a baking tray, put baking paper on it, and then place the half moons on it. Bake it 10-15 min at 180C (356F) (PREHEATED!). 4. Take the half moons from the tray, mix icing with remaining 4 tablespoons of vanilla sugar and put this on the hot(!) half moons. Let them cool down, then put the rest of the vanilla-icing-sugar on them.