Cut the (peeled) potatoes into cubes and parboil them for 8 minutes. Meanwhile, dice the salami and sauté in a pan with a tablespoon of oil.

Drain the potatoes and add the cubes to the salami, frying for a few minutes. Halve the cherry tomatoes. Then add the cherry tomatoes, Italian herbs, and beans in tomato sauce and stew for about 5 minutes until the mixture is thoroughly heated.

Tear some basil into pieces and stir in at the last minute. Serve the Italian bean stew with some bread and extra basil.