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Begin by washing the beans and trimming the ends, then chop them into smaller pieces.
Peel and slice the two potatoes.
Dice the onion and smash and peel the garlic cloves.
Chop the celery stick.
In a pot, cook the potatoes and beans in salted boiling water.
In a separate pan, heat the extra virgin olive oil and sauté the garlic for about half a minute to infuse the oil.
Add the diced onions along with a pinch of salt and some pepperoncino, cooking for about a minute.
Incorporate the chopped celery and cook until it becomes tender.
Stir in the tin tomatoes, opting for a quality brand like Mutti Polpa or plum tomatoes.
Once the sauce has simmered, add the cooked potatoes and beans, along with a handful of fresh basil and a piece of parmigiano rind.
Pour in the vegetable stock until it just covers the potatoes and beans, or use water if you prefer.
Adjust the seasoning with a bit more salt if necessary, then bring the mixture to a boil.
Cover the pot and let it simmer for one hour, until the potatoes are tender and the sauce has thickened slightly.
Serve the dish topped with a generous amount of pecorino or parmigiano cheese, accompanied by a slice of Italian bread.