Recipe
Italian Potato and Pasta Soup
Posted by : unknown
Preparation time : 20 Min
Cooking time : 30 Min
Level of difficulty : Low
Ingredients
4 servings
- 100 gr (4 oz) onion, chopped
- 60 gr (2 oz) celery, chopped
- 100 gr (4 oz) carrots, chopped
- 2 tablespoons parsley, chopped
- 3 tablespoons olive oil
- 450 gr (1 lb) potatoes, diced
- 1 fresh tomato about 60 gr (2 oz), chopped
- 5 cups (1 1/4 liter) broth, or 1 stock cube dissolved in 5 cups (1 1/4 liter) water
- salt
- 100 gr (4 oz) short pasta, or spaghetti broken in 1 - 2 cm (1/2 inch) pieces
- 4 tablespoons pecorino romano cheese or other goat cheese
Preparation
- Chop together finely by hand or in a food processor the onion, celery, carrots, and parsley. Put in a stockpot the extra-virgin olive oil, and turn the heat to medium. Add the vegetable mixture and the red pepper
- Saute for 5 minutes, until the onion becomes soft, then add potatoes, tomatoes and the broth. Cover the pan, bring to a boil, then lower the heat to medium low, bringing the soup to a simmer. Adjust salt as necessary. Cover the pan and cook for about 20 minutes or until the potatoes are soft
- Add the pasta and cook it for the time indicated by the manufacturer, but taste frequently until al dente that is firm but not overcooked. Correct salt if necessary.
- Add the grated pecorino Romano cheese. Serve warm in soup dishes or bowls
