Pasta e patate e fagioli

14 mins
Serves 1
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Directions

  1. 1Rinse the cannellini beans.
  2. 2Rinse the cannellini beans.
  3. 3Rinse the cannellini beans.
  4. 4In a pot, sauté finely chopped onion, celery, carrot, and rosemary.
  5. 5In a pot, sauté finely chopped onion, celery, carrot, and rosemary.
  6. 6In a pot, sauté finely chopped onion, celery, carrot, and rosemary.
  7. 7Add chopped garlic.
  8. 8Add chopped garlic.
  9. 9Add chopped garlic.
  10. 10Cook on low heat for about 10 minutes.
  11. 11Cook on low heat for about 10 minutes.
  12. 12Cook on low heat for about 10 minutes.
  13. 13Peel and dice the russet potatoes into small cubes.
  14. 14Peel and dice the russet potatoes into small cubes.
  15. 15Peel and dice the russet potatoes into small cubes.
  16. 16Add the potatoes to the pot.
  17. 17Add the potatoes to the pot.
  18. 18Add the potatoes to the pot.
  19. 19Add water and bring to a boil.
  20. 20Add water and bring to a boil.
  21. 21Add water and bring to a boil.
  22. 22Add a pinch of salt.
  23. 23Add a pinch of salt.
  24. 24Add a pinch of salt.
  25. 25Once potatoes are nearly cooked, add the cannellini beans.
  26. 26Once potatoes are nearly cooked, add the cannellini beans.
  27. 27Once potatoes are nearly cooked, add the cannellini beans.
  28. 28Add parmesan rind.
  29. 29Add parmesan rind.
  30. 30Add parmesan rind.
  31. 31Mash the beans and potatoes until creamy.
  32. 32Mash the beans and potatoes until creamy.
  33. 33Mash the beans and potatoes until creamy.
  34. 34Add the ditalini pasta and top with water.
  35. 35Add the ditalini pasta and top with water.
  36. 36Add the ditalini pasta and top with water.
  37. 37Cook until the pasta is tender.
  38. 38Cook until the pasta is tender.
  39. 39Cook until the pasta is tender.
  40. 40Add parmesan cheese, olive oil, and a pinch of black pepper.
  41. 41Add parmesan cheese, olive oil, and a pinch of black pepper.
  42. 42Add parmesan cheese, olive oil, and a pinch of black pepper.

Ingredients

  • 1 can cannellini beans
  • 1 can cannellini beans
  • 1 can cannellini beans
  • 1 cup ditalini pasta
  • 1 cup ditalini pasta
  • 1 cup ditalini pasta
  • 2 russet potatoes
  • 2 russet potatoes
  • 2 russet potatoes
  • 1 onion
  • 1 onion
  • 1 onion
  • 1 stalk celery
  • 1 stalk celery
  • 1 stalk celery
  • 1 carrot
  • 1 carrot
  • 1 carrot
  • 1 clove garlic
  • 1 clove garlic
  • 1 clove garlic
  • 1 tablespoon rosemary
  • 1 tablespoon rosemary
  • 1 tablespoon rosemary
  • 6 cups water
  • 6 cups water
  • 6 cups water
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 parmesan rind
  • 1 parmesan rind
  • 1 parmesan rind
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper

Equipment

knifecutting boardpotspooncolanderpotato peelerfood masher