Cut the potatoes into cubes and brown them in a pan with a drizzle of oil.
When the potatoes are golden, add the pre-cooked beans and brown them for a few minutes.
Add three ladles of water, the tomato purée and season with salt.
When the mixture starts to boil, roughly blend part of it.
Add the pasta and, if needed, more ladles of cooking water or broth, just like for a risotto.
At the end of cooking, stir in some Parmesan and serve piping hot.
You can use the legumes you prefer for this recipe.
Italia, Lazio
