Pasta e Patate (Pasta and Potatoes)

Name: Pasta e Patate (Pasta and Potatoes)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1 small onion, peeled and minced; 1 stick celery (minced); 1 stick, minced; 1 carrot (minced); Fresh parsley; 1 fistful flat-leaf parsley, minced; garlic cloves; 1 clove, crushed (optional); 2 1/2 cups potatoes (diced); extra virgin olive oil; 1.2 - 1.5 litres vegetable or meat stock; 200 g pasta (quadrucci, the offcuts from fresh pasta-making and broken spaghetti all work well); Parmigiano-Reggiano cheese (freshly grated, to serve)

4 steps

Prep:30minCook:30min

Regarding the recipe below, which is based on Oretta and Maureen's. The preference is for a slightly more watery soup, and directions reflect this. If you'd prefer a denser result though, you should opt for a smaller amount of stock (no more than 1.2 litres) and avoid covering your soup with a lid while it simmers away. Cooking the potatoes until they fall apart will also thicken your soup considerably.

Updated at: Thu, 17 Aug 2023 11:26:55 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories320.8 kcal (16%)

Total Fat4.7 g (7%)

Carbs60.2 g (23%)

Sugars5.2 g (6%)

Protein9.8 g (20%)

Sodium912.4 mg (46%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

small, peeled and minced

1 stickcelery

1 fistfulflat-leaf parsley

extra virgin olive oil

1.2 litresvegetable stock

or meat

200gpasta

quadrucci, the offcuts from fresh pasta-making and broken spaghetti all work well

Parmigiano-Reggiano cheese

freshly grated, to serve

Instructions

Step 1

Warm enough olive oil in a large, heavy-bottomed pot over medium-low heat, then add the minced onion, carrot, celery, parsley and crushed garlic (if using). Saute until until soft and translucent (about 8 to 10 minutes).

Step 2

Add salt, the potatoes and fry for a couple of minutes so the potatoes absorb the flavours of the minced vegetables and the oil.

Step 3

Add the hot vegetable or meat stock and bring to boil. Reduce to a simmer, cover and leave to cook for 15 to 20 minutes or until the potatoes have softened or, if you prefer a thicker soup, are falling apart.

Step 4

Taste for salt and add your chosen pasta to the pot. Cook, ensuring that you stir regularly, until perfectly al dente. Turn off heat and transfer your pasta and potato soup to a warm soup tureen, stir in some parmigiano-reggiano cheese, pepper and serve piping hot.