Bean Ragout with Basil

Rinse the white beans and soak them in 700 cc of cold water for one night. Tie the herb sprigs together and add to the beans form with 1 soup spoon of grained soup. Cover and do 40-50 min at moderate temperature until beans are tender. In the meantime, clean the bean pods and cut them into 40 cm long pieces. Quarter the onions and cut them into strips. Moderately heat 2 soup spoons of oil and 2 soup spoons of water in a wide saucepan or serving pan and sauté the onions. Add the bean pods and 1 soup spoon of bouillon cubes. Add 150 cc of water and cook for 10 minutes with the lid closed. In the meantime, clean the fennel, setting aside a small bit of fennel greens. Cut the bulbs in half lengthwise and cut diagonally into fine strips. Mix with the beans and cook the vegetables for about 10 minutes, until just tender. Drain the white beans in a sieve, removing the herb bundle. Roughly dice the tomatoes, removing the stalks. Add the tomatoes and the beans to the mixture, squeeze and add the garlic and mix everything together. Cover and cook for 3 minutes at low temperature. Cut the basil into fine strips, chop about 1 soup spoon of fennel herb. Gently fold in the culinary herbs and 6 soup spoons of oil. Season the bean ragout with salt and freshly ground pepper. According to

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