Pasta and Potato Soup

Name: Pasta and Potato Soup (Minestra di Pasta e Patate)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian
Ingredients: 3-4 tablespoons extra virgin olive oil, plus extra for drizzling; 1 onion, finely chopped; 1 celery stick, finely chopped; 1 carrot, peeled and finely chopped; 2 garlic cloves, crushed; pinch of dried chilli flakes or chilli powder; pinch of dried chilli flakes or chilli powder; 2 anchovy fillets in oil (optional); 2 anchovy fillets in oil (optional); 200 g (7 oz) tinned peeled plum tomatoes; 3 waxy potatoes (about 300 g/10½ oz), peeled and cut into 1½cm (½in) dice; 1.5 litres (50 fl oz/ 6¼ cups) boiling water; 2 teaspoons coarse or kosher salt; 2 teaspoons coarse or kosher salt; 100 g (3½ oz) small pasta shapes of your choice; 4 or 5 fresh basil leaves; Parmesan or pecorino cheese (optional); Parmesan or pecorino cheese (optional); sea salt and black pepper, to taste; sea salt and black pepper, to taste

Minestra di Pasta e Patate

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
55 min

Appears in

Jewish Flavours of Italy

By Silvia Nacamulli

Published 2022

About

I grew up with this chunky, thick soup and I love it. The recipe is from my late maternal grandmother, Nonna Emma, who used to make it without a soffritto as my late grandfather Nonno Sandro liked neither onion nor garlic. It was simply delicious so you can try leaving it out if you like. Here, I propose my slightly richer version.

I was so thrilled when Lisa Goldberg from the Monday Morning Cooking Club in Aust

Ingredients

Europe
Italy
Soup
Vegan
Jewish

Ingredients

Method