Sicilian Potato and Pasta Soup

• FAST
• VEGETARIAN

Ingredients

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.