Recipe of the week
Italian potato-pasta soup with greens
Known in Italy as pasta e patate, this hearty soup is “exceedingly delicious” and built to make the most out of simple pantry ingredients, said David Tanis in The New York Times. Use starchy potatoes, such as Yukon golds or russets.
3 tbsp olive oil
2 cups diced onion
1 cup diced carrot
1 cup diced fennel or celery
1 bay leaf
1 thyme sprig
2 garlic cloves, minced
2 tsp paprika
2 tbsp tomato paste
3 qts chicken or vegetable broth
2 lbs medium-size potatoes, peeled, cut in 1-inch chunks
8 oz kale or chard, stems removed, leaves sliced across into ½ -inch ribbons
½ lb dried pennette, orecchiette, or other small pasta
1 tbsp chopped fresh rosemary or marjoram
freshly grated Parmesan cheese
In a large, heavy soup pot or Dutch oven, heat olive oil over medium-high heat. When it shimmers, add onion, carrot, and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes.
Stir in bay leaf, thyme, garlic, paprika, and tomato paste and cook, stirring, 1 minute. Add broth, potatoes, and a large pinch of salt. Bring to a boil, then reduce to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes.
Stir in kale and pasta and simmer another 10 minutes, until greens are well cooked and pasta is done. Ladle soup into bowls, sprinkle each portion with chopped rosemary and Parmesan, and drizzle with olive oil. Serves 6 to 8. ■