Pasta e fagioli di Enza

Let soften the beans for about 12 hours to soak in fresh water. Then drain and rinse. Peel the potatoes, wash them and leave them whole. Peel and wash half an onion and affettatela. Peel the garlic. FRY all vegetables in a large pan with a little olive oil. When the vegetables have browned, add the beans and potatoes; cover everything with abundant lukewarm water. Reached the boiling point slightly salted beans and let them boil for about 1 hour.

Meanwhile, blanched for a few moments the tomatoes in boiling water. Then drain and take away the peel and seeds. Cut the flesh into small cubes. Add the tomatoes and cook for another hour. When Miss 10 minutes at the end of cooking the beans, mash the potatoes so the broth thickens; Add the pasta and cook al dente. When the pasta is ready, put it in a soup-tureen. Sprinkle the surface with the coarsely chopped parsley, pour a little olive oil and served raw in the pasta and beans still warm.