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1
Wash the potato, put it in a pot, and cover it with water.
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2
Place over high heat and bring to a boil.
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3
Lower the heat to medium and cook until the potato is tender, about 30 minutes.
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4
While the potato is cooking, peel and finely chop the onion.
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5
Peel the carrot and the back of the celery stalk and cut both into small dice.
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6
Peel and lightly crush the garlic.
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7
Peel the tomatoes and coarsely chop them.
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8
When the potato is done, put the onion, carrot, celery, and garlic in a 4- to 5-quart soup pot together with 3 tablespoons of olive oil.
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9
Place over medium-high heat and saute until the vegetables begin to brown, about 5 minutes.
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10
While the vegetables are sauteing, peel the boiled potato.
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11
When the vegetables are ready, remove and discard the garlic cloves.
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12
Add the chopped tomatoes and continue cooking for 5 minutes.
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13
Add 2 cups of the canned beans, season with salt and pepper, and cook, stirring, for about a minute.
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14
Add 5 cups water and the bouillon cube.
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15
Mash the potato with a food mill or potato ricer and add to the pot.
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16
Do the same with the remaining cup of canned beans.
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17
Add the bay leaf, cover the pot, and raise the heat to high.
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18
When the soup comes to a boil, lower the heat to medium and cook for 15 minutes.
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19
Add the pasta and cook, covered, until the pasta is al dente, stirring often.
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20
Chop enough parsley to measure 1 tablespoon.
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21
When the pasta is done, stir in the chopped parsley and serve.
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22
Drizzle some of the remaining olive oil and sprinkle freshly grated Parmigiano-Reggiano over each serving.
