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Sicilian Potato and Pasta Soup
© Addie Juell

Sicilian Potato and Pasta Soup

  • SERVINGS: 4
  • FAST
  • VEGETARIAN
  1. 1 medium onion, finely chopped
  2. 1 tablespoon extra-virgin olive oil
  3. 2 tablespoons tomato paste
  4. 1 pound Yukon Gold or other waxy potatoes, cut into 3/4-inch cubes
  5. 3 good-quality vegetable bouillon cubes, dissolved in 1 cup of boiling water
  6. 1/4 teaspoon crushed red pepper
  7. 1 cup tubetti or other small pasta
  8. 1 large tomato, cut into 3/4-inch dice
  9. 3 tablespoons finely chopped mixed herbs, such as flat-leaf parsley, basil and sage
  10. Salt
  11. 1/2 cup mascarpone or sour cream
  1. In a saucepan, cook the onion in the oil over moderate heat, stirring, until just softened, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the potatoes, bouillon, crushed pepper and 5 cups of water. Cover and bring to a boil. Stir in the pasta and cook until al dente, about 10 minutes. Stir in the tomato and herbs and cook for 1 minute longer. Season with salt and serve with mascarpone.

Suggested Pairing

Corvo Bianco or Regaleali Bianco, both from Sicily.

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