Pasta and beans
4 large potatoes
2 tablespoons of tomato puree
1 tin of pinto beans or dried beans, soaked and burned for a few minutes
salt and pepper
light vegetable broth or vegetable stock
pasta for soup
Put the oil, butter, and chopped onion in a pan and fry them, then add the potatoes cut into cubes and the beans and make sure they are coated with the mixture to obtain that flavor.
Add the salt, pepper, vegetable broth, and tomato puree.
Let the mixture boil for twenty minutes then, with the help of a ladle and a fork, mash some of the potatoes and beans to thicken the broth.
Add more salt and pepper to taste, then add the pasta.
When fully cooked, the mixture should have the consistency of soup, with thick, savory broth.