Pasta e Patate: a Perfect Winter Soup

A hearty Italian soup that's almost a pasta!
Italian pasta potato hearty winter soup

Delicious! Delicious! When we first saw this recipe we thought, wow, major carb overload. And yes, there is pasta as well as potatoes but the flavours are so delicious and enticing that we just could not stop at just one bowl…and had to immediately share it with friends and family. Of course we then had to make another batch. It is irresistible.

The recipe appeared in our third book, It’s Always About the Food, from the kitchen of London cooking teacher and food writer Silvia Nacamulli. 

 

Italian pasta potato hearty winter soup
Pasta e Patate: an Excellent Italian Soup
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Servings
8 serves
Servings
8 serves
Italian pasta potato hearty winter soup
Pasta e Patate: an Excellent Italian Soup
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8 serves
Servings
8 serves
Ingredients
Servings: serves
Units:
Instructions
  1. Heat the olive oil in a large saucepan over medium heat and add the onion, celery and carrot and toss. Add the 1/4 cup water, stirring, and bring to the boil.
  2. Cook until the water has evaporated, add the garlic, anchovy, chilli, 1 teaspoon of salt and pepper.
  3. Cook for 5 minutes or until softened.
  4. Peel and cut the potatoes into 2 cm (¾ inch) cubes and rinse under running water. Set aside.
  5. Add the tomatoes to the saucepan and cook gently for 8 minutes, then add the potatoes.
  6. Stir well and add the boiling water, the extra tablespoon of salt and cover almost completely with a lid. Cook over medium-low heat, stirring occasionally, for 30 minutes or until the potatoes are cooked.
  7. Add the pasta and cook until the pasta is firm to the bite (al dente). Season to taste with salt and pepper.
  8. Tear the basil and toss in the soup. Serve immediately with grated parmesan cheese on the side.

If you want more soup inspo, why not sign up for our next online cooking class on Tuesday 8 June? 

You can see our full soup roundup: Five Fabulous Soups for Winter.

If you love the flavours of Italy, check out this great recipe for Spinach and Ricotta Gnudi.

And for dessert? Try these Sticky Pears. They are just so good.

And if you would like to buy the book that this recipe is in, you can find it at Booktopia or Amazon.

 

 

 

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Now for Something Sweet

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Looking for a dairy free lemon tart?
 Here it is.

This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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​#tart #lemontart  #foodphotography #sweet #dessert #desserts #winterdessert  #bakingathome #comfortfood #comfortfoodeats #feedfeed #forkyeah #comfortfoods #f52grams #​ #mondaymorningcookingclub #winterwarmers #alanbensonphoto #mmccrecipe #lifeandthyme #bakingwithlove #f52community #thebakefeed
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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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#soup #soupeason #souprecipe ​#forkyeah #bakingathome #comfortfoodeats #mmccrecipe #f52grams #comfortfood #winterwarmers #mondaymorningcookingclub #thebakefeed #comfortfoods #lifeandthyme #alanbensonphoto #​ #feedfeed #f52community #bakingwithlove
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