This recipe is 70yrs old

By Cooking With Ayeh · 60 min

Ingredients

Instructions

1. In a large pot, soften the onion, carrots and celery in olive oil over medium heat with the bay leaves and a good pinch of salt.
2. When the vegetables are tender, add the garlic and the tomato paste and stir. Cook 3-5 minutes to reduce the sauce, adding a splash of olive oil if needed.
3. Pour in the vegetable broth and water, and season with salt and black pepper. Add the potato, nutmeg and the Parmesan rind if using. Simmer covered over medium heat for 10-15 minutes.
4. When the vegetables are cooked, scoop out one cup of the broth and set it aside to cool.
5. Add the pasta with a pinch of salt and cook covered. If the sauce has reduced too much or is too thick, add up to one extra cup of water.
6. Drain the beans. Blend one quarter of them with the reserved broth until creamy, then set aside.
7. When the pasta is half cooked, add the remaining beans and the creamy blended mixture to the pot and cook together for a few minutes.
8. Remove the bay leaves and the Parmesan rind. Serve sprinkled with chopped parsley and grated Parmigiano Reggiano.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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