Pasta e patate e fagioli
Directions
- 1Rinse the cannellini beans.
- 2In a pot, sauté finely chopped onion, celery, carrot, and rosemary.
- 3Add chopped garlic.
- 4Cook on low heat for about 10 minutes.
- 5Peel and dice the russet potatoes into small cubes.
- 6Add the potatoes to the pot.
- 7Add water and bring to a boil.
- 8Add a pinch of salt.
- 9Once potatoes are nearly cooked, add the cannellini beans.
- 10Add parmesan rind.
- 11Mash the beans and potatoes until creamy.
- 12Add the ditalini pasta and top with water.
- 13Cook until the pasta is tender.
- 14Add parmesan cheese, olive oil, and a pinch of black pepper.
Ingredients
- 1 can cannellini beans
- 1 cup ditalini pasta
- 2 russet potatoes
- 1 onion
- 1 stalk celery
- 1 carrot
- 1 clove garlic
- 1 tablespoon rosemary
- 6 cups water
- 1 pinch salt
- 1 parmesan rind
- 1 tablespoon parmesan cheese
- 1 tablespoon olive oil
- 1 pinch black pepper
Equipment
knifecutting boardpotspooncolanderpotato peelerfood masher