Details here: https://cooking.nytimes.com/recipes/1018484-pasta-and-bean-soup Our minor modifications: first, rather than leaving the potatoes whole, we peeled and cut them into 1.5 inch dice, and we later used a manual potato masher to roughly break up the cooked potato chunks. Second, we used 5 cups unsalted chicken broth and 3 cups water (totaling 8 cups liquid) and reduced the Parmesan to 2 Tbsp. Third, instead of ditalini, we used tiny star-shaped pasta (stelle). Finally, we added a splash (1 tsp) of red wine vinegar for brightness at the end. (May 2019)
Note: The one downside to this soup is the pasta absorbs the liquid, which ends up thickening any leftover soup. One workaround would be to cook the pasta separately, in a pot of water, drain it and leave it to the side. Then individually scoop some pasta into each serving, pouring the soup overtop. (May 2019)
Cooking Adventures 