1. Clean, rinse and cut string beans into bite-size pieces. Cook in saltwater for about 8-10 minutes, drain and set aside.
2. Wash potatoes, rinse and cut into cubes. Preheat a pot and sauté peeled onions and garlic in oil. Pour in broth and add the potatoes. Cover and cook for about 15-20 minutes. Add string beans and prunes to the broth and simmer for about 5 minutes.
3. Cut the goats cheese into four portions. Serve each portion of bean stew with goats cheese and a touch of coriander pesto.

Tip: The recipe tastes great with homemade pesto. For this wash 1 bunch of coriander or basil, shake dry, pluck the leaves from the stems and chop coarsely. Combine with 30 g of pine nuts, 40 g freshly grated parmesan cheese, 100 ml of olive oil and blend finely with an electric grinder. Covered in olive oil, the pesto keeps in a glass jar for several weeks.