Cut the potatoes into cubes and sauté them in a pan with a drizzle of oil.
When the potatoes are golden, add the precooked beans and sauté for a few minutes.
Add three ladles of water, the tomato puree, and adjust the salt.
When the mixture starts to boil, roughly blend part of it.
Add the pasta and add more cooking water or broth as needed, like making a risotto.
At the end of cooking, stir in some Parmesan cheese and serve very hot.
You can use the legumes you prefer for this recipe.
Italia, Lazio
| Energy (kcal) | 232.71 |
| Carbohydrates (g) | 38.88 |
| of which Sugars (g) | 2.11 |
| Fat (g) | 5.47 |
| of which Saturates (g) | 0.81 |
| Protein (g) | 7.5 |
| Fiber (g) | 3.77 |
