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If you don’t have fresh oregano, use 1 teaspoon of dried, crumbled oregano. Slideshow:  More Warming Soup Recipes 

Ian Knauer
February 2014

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Credit: © Ian Knauer

Recipe Summary

active:
20 mins
total:
1 hr 45 mins
Yield:
Makes about 12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large heavy pot, heat the oil over medium heat until hot, then brown the pancetta, stirring occasionally, about 6 minutes.

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  • Stir the onions, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, 8 to 10 minutes. Peel and dice the potatoes. Stir in the potatoes, stock, tomatoes, Parmesan rind (if using), and oregano, and bring to a gentle boil. Cook the soup, stirring occasionally, until the potatoes are very soft and starting to fall apart, 45 minutes to 1 hour. Remove the Parmesan rind. Season the soup with salt and pepper to taste and serve.

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