2 tablespoons olive oil
2 onions - peel and finely chop
4 cloves garlic - peel and finely grate
2 tablespoons paprika
70 g tomato paste
800 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
200 ml water
450 g spinach - rinse before use
500 g canned white kidney beans - net weight, drain and rinse before use
500 g tortellini pasta with ricotta and spinach3 tablespoons olive oil
1 handful flat-leaf parsley - roughly chop, keep some for final decoration - rinse before useflat-leaf parsley - final decoration - rinse before use
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
200 °C
