Perhaps your new favorite bean dish:
Soak the dried beans covered with water overnight. Next, strain and bubble with cold water. Clean and rinse the other vegetables. Break the green beans into pieces of about 3cm. Roughly dice zucchini, potatoes, peppers and the onions. Drain the red beans in a sieve. Add the vegetables to the beans form. Add pepper, basil, salt and soup cubes. Let everything boil once and cook for another 45 minutes.
In the meantime, blanch (scald) the tomatoes, skin, cut into six and remove the seeds. Peel the garlic clove and mash a quarter of the tomatoes together. Fold in the tomato paste and add 3/4 of the oil drop by drop. Season the sauce with salt and season with pepper.
Break white bread into pieces and toast in the remaining oil until golden brown. Grate the cheese. Add the remaining tomatoes to the soup shortly before the end of the cooking time. Season the soup with salt and freshly ground pepper. Serve with garlic sauce, toasted bread and cheese to sprinkle on top.
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