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Preparation time: 40+ min

Difficulty: easy

Serves 4


  • 350 g brown beans

  • 1 large onion

  • 3 carrots

  • 1 - 2 tsp red paprika

  • 1 tsp Sommetor spice Irma Imun (for stews)

  • 200 g shiitake mushrooms

  • 2 tbs tomato paste

  • 200 g pasta

  • few sprigs of thyme

  • 1 tbs miso paste

  • water as needed

  • salt and pepper

Soak the beans overnight and cook them the next day together with kombu algae, bay leaf, and thyme.

Water fry the chopped onion, add tomato paste, paprika, and thyme and fry everything until you get a nice fragrance. Add diced carrots and cooked beans together with the water in which you cooked the beans. Put one ladle of beans on the side because you will use it in the end. Cook on low heat until the carrots are done. Blend everything in a blender or with a stick blender. Add water if needed. Cut shiitake mushrooms and pan-fry them. Cook the pasta according to the manufacturer's instructions and drain it. Mix pasta and mushrooms in the blended soup. Add the beans you put on the side. When the soup cools down a little (approx. 80°C), add miso mixed with a little bit of water. Season to taste before serving.

Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.


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