Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a special dish, simple pasta and potato soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Heat up extra-virgin olive oil in a deep saucepan. Add the prosciutto or salami and cook until crisp. To make the 'soffritto', add the onion, celery, carrot, chile pepper, salt, and black pepper. Cover and bring to a boil.
Simple pasta and potato soup is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Simple pasta and potato soup is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook simple pasta and potato soup using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Simple pasta and potato soup:
- Take 1 large potato
- Take 1500 ml beef broth
- Take 1 medium carrot
- Make ready 1 medium onion
- Prepare 1/3 tbsp tomato paste
- Get pasta
It is also called Pasta e Patate or in english just Pasta and Potatoes. Like many Italian dishes, each family and region has their own version of Pasta Patane, but they all include cut up potatoes, pasta and olive oil. Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth.
Instructions to make Simple pasta and potato soup:
- Cut potato into medium-small cubes, put into boiling broth.
- Grate carrot, mince onion. Fry in the oil for 5 minutes.
- Water tomato paste, add to frying pan. Stew on a medium fire for 5-10 minutes.
- Add frying pan content to soup. Keep boiling on a medium fire until potato is almost ready.
- Add pasta, boil until it is ready, serve.
Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth. Chop finely (in the food processor if desired) the onion, carrot, garlic, celery, and parsley and put in a small skillet with the oil. Pasta e patate takes many different forms across Italian households. Some home cooks prefer a denser, thicker soup where the potatoes almost fall apart with the addition of minimal stock or water.
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