1 cup of white beans
3 liters of vegetable broth
4 tablespoons of olive oil
1 onion, cut into cubes
1 clove of garlic, minced
3 tomatoes, peeled and seeded
1 stalk of celery, diced
2 potatoes, cut into cubes
3 carrots, cut into cubes
Salt and pepper to taste
200g of small pasta or macaroni
Chopped parsley to taste
Parmesan cheese, grated
1 cup of white beans
3 liters of vegetable broth
4 tablespoons of olive oil
1 onion, cut into cubes
1 clove of garlic, minced
3 tomatoes, peeled and seeded
1 stalk of celery, diced
2 potatoes, cut into cubes
3 carrots, cut into cubes
Salt and pepper to taste
200g of small pasta or macaroni
Chopped parsley to taste
Parmesan cheese, grated
1 Soak the beans overnight and cook them in vegetable broth until tender
2 In another pan, heat the olive oil and sauté the onion and garlic
Add the diced tomatoes, celery, potatoes, and carrots
Let it simmer for two minutes and season with salt and pepper
3 Add a little of the bean cooking water and let it cook for two minutes after the initial boil
4 Add the remaining broth, when boiling, add the pasta and cook until al dente
Turn off the heat, sprinkle parsley, and serve topped with Parmesan cheese.
