Pasta Fazool (Italian Pasta & Bean Soup)

• 1 Potato, Unpeeled
• 3 Tablespoons Extra Virgin Olive Oil
• 1/2 Yellow Onion, Finely Chopped
• 1 Carrot, Diced
• 1 stalk Celery, Diced
• 2 cloves Garlic, Lightly Crushed
• 8 ounces, weight Fresh Tomatoes, Peeled, And Coarsely Chopped
• 2 cans (15 Oz. Size) Cannellini Beans, Drained, Divided
• Salt And Pepper, to taste
• 5 cups Water Or Vegetable Broth
• 1 Bay Leaf
• 5 ounces, weight Ditalini Or Elbow Macaroni
• 1 Tablespoon Chopped Parsley
• 1/4 cups Freshly Grated Parmesan Cheese, To Serve

1. Put the potato in a pot with water and cook for about 30 minutes, until tender. When it's done, heat the olive oil in a big pot and cook onion, carrot, celery, and garlic for 5 minutes. Discard the garlic.
2. Add tomatoes and cook for 4-5 minutes. Add 2/3 of the beans (about 2 cups) and season with salt and pepper. Cook for 1 minute and add the water or broth.
3. Peel the potato and mash it with the remaining beans. Add to the pot together with bay leaf and bring to a boil. Cover, reduce the heat, and cook for about 15 minutes.
4. Add macaroni and cook until done. Stir in parsley. Ladle into bowls and sprinkle cheese over each bowl.

olive oil, yellow onion, carrot, celery, garlic, tomatoes, beans, salt, water, bay leaf, macaroni, parsley, ubc

Taken from tastykitchen.com/recipes/soups/pasta-fazool-italian-pasta-bean-soup/ (may not work)