Zubereitung

1. 1

   Finely dice the carrots, celery, and onion; chop the garlic. Peel and cube the potatoes, then trim the green beans and cut them into short lengths.

2. 2

   Heat the olive oil in a large pot and gently sweat the carrots, celery, and onion until fragrant and softened. Stir in the garlic for the last minute.

3. 3

   Add the chopped tomatoes, potatoes, green beans, and broth. Season with salt, cover, and let everything simmer gently.

4. 4

   Stir in the pasta and drained cannellini beans and simmer uncovered until the pasta is tender. Season to taste with salt and pepper.

5. 5

   Ladle into bowls and serve topped with grated parmesan and a thread of olive oil.