Bean and Pasta Soup - boiling potato

Method

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