I learned to cook pasta and potato soup by watching my mother, and now I make my own version, especially when, like today, it’s very cold outside. Eating it nourishes me, but it also connects me to my past. This soup is really quick and easy to make, but it’s a life-giving soup because a long time ago it sustained folk during unfortunate times. So thumbs up for this pasta potato (and onion) soup, and please pass me another bowl.
2 shallots, chopped
1 nice size Yukon gold potato, peeled and cut in half - it will be used as a garnish
1/4 bunch of parsley
1/2 pound vermicelli pasta, broken up - for best results you will need a thin pasta!
- In a large soup pot heat the olive oil and add the diced potatoes, the onion, the rosemary leaves, the celery and the garlic.
- Cook over medium heat for a few minutes, mixing well to incorporate the ingredients with the olive oil.
- Add the liquid and bring to a boil. Reduce the heat and add the salt, the pepper, the Yukon gold potato and the parsley. Cook for another 20 minutes, stirring occasionally.
- Drop the pasta into a pot of boiling water and cook according to directions.
- Remove the Yukon gold potato from the soup and reserve it. When it's cool enough to handle cut it into small cubes.
- With an immersion blender puree the rest of the soup.
- Add the cooked pasta and the reserved diced Yukon gold potato.
- Garnish with some rosemary and olive oil.