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Categories:Viewed: 90 - Published at: 8 years ago
Ingredients
- 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
Method
- 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.
- 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.
- 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.
- Add macaroni and cook until done. Stir in parsley. Ladle into bowls and sprinkle cheese over each bowl.
