1. Let the dried beans soak overnight according to the instructions on the package.

2. The next day, boil the beans in a pot with water for about 1 hour, then drain. Finely dice and chop the vegetables. Set aside.

3. Heat up the oil in a large pot and sauté the chopped onion and garlic until soft and glossy. Add the diced knob celery, sliced carrots, and diced celery stalks, and cook for about 4-5 minutes. Add the diced zucchini and leeks and cook briefly with the other veggies. Add the cooked beans as well and then deglaze with the vegetable stock. Add the tomato passata and tomatoes to the pot and mix everything well. Add the bay leaves, oregano, paprika, lemon pepper, flaky sea salt, and stir to combine – if you are in the mood add some chili flakes as well. Bring everything to a boil and then add the orecchiette. Reduce the heat and let simmer for about 12 minutes or until the pasta is al dente. Add the grated cheese and stir in, remove the bay leaves, and season a bit more if necessary. Serve with some additional grated cheese if you like.