Bean and Pasta Soup

  1. Wash the potato, put it in a pot, and cover it with water.
  2. Place over high heat and bring to a boil.
  3. Lower the heat to medium and cook until the potato is tender, about 30 minutes.
  4. While the potato is cooking, peel and finely chop the onion.
  5. Peel the carrot and the back of the celery stalk and cut both into small dice.
  6. Peel and lightly crush the garlic.
  7. Peel the tomatoes and coarsely chop them.
  8. When the potato is done, put the onion, carrot, celery, and garlic in a 4- to 5-quart soup pot together with 3 tablespoons of olive oil.
  9. Place over medium-high heat and saute until the vegetables begin to brown, about 5 minutes.
  10. While the vegetables are sauteing, peel the boiled potato.
  11. When the vegetables are ready, remove and discard the garlic cloves.
  12. Add the chopped tomatoes and continue cooking for 5 minutes.
  13. Add 2 cups of the canned beans, season with salt and pepper, and cook, stirring, for about a minute.
  14. Add 5 cups water and the bouillon cube.
  15. Mash the potato with a food mill or potato ricer and add to the pot.
  16. Do the same with the remaining cup of canned beans.
  17. Add the bay leaf, cover the pot, and raise the heat to high.
  18. When the soup comes to a boil, lower the heat to medium and cook for 15 minutes.
  19. Add the pasta and cook, covered, until the pasta is al dente, stirring often.
  20. Chop enough parsley to measure 1 tablespoon.
  21. When the pasta is done, stir in the chopped parsley and serve.
  22. Drizzle some of the remaining olive oil and sprinkle freshly grated Parmigiano-Reggiano over each serving.

boiling potato, yellow onion, carrot, celery stalk, garlic, extra virgin olive oil, beans, salt, freshly ground black pepper, tomatoes, beef bouillon cube, bay leaf, pasta, parsley, freshly grated parmigianoreggiano

Taken from www.cookstr.com/recipes/bean-and-pasta-soup (may not work)

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