Zuppa of Fusilli and Potato

Name: Zuppa of Fusilli and Potato
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 teaspoon olive oil; 1 large onion, finely chopped; 2 medium carrots, finely chopped; 2 medium celery ribs, finely chopped; 1 garlic clove, minced; 1 medium yellow boiling potato, peeled, cut into quarters, and thinly sliced (Yukon Gold); 1/4 cup tomato paste; red pepper flakes, a pinch (to taste); 6 cups defatted chicken broth or 6 cups vegetable broth; 2 cups water; 1/2 lb fusilli; salt; fresh ground black pepper; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh basil; 2 tablespoons freshly grated parmigiano-reggiano cheese

Submitted by ratherbeswimmin

"In 'Saved By Soup' by Judith Barrett"

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Ready In:: 1hr 5mins
Ingredients:: 16
Serves:: 6

ingredients

1 teaspoon olive oil
1 large onion, finely chopped
2 medium carrots, finely chopped
2 medium celery ribs, finely chopped
1 garlic clove, minced
1 medium yellow boiling potato, peeled, cut into quarters, and thinly sliced (Yukon Gold)
¹⁄₄ cup tomato paste
red pepper flakes, a pinch (to taste)
6 cups defatted chicken broth or 6 cups vegetable broth
2 cups water
¹⁄₂ lb fusilli
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
2 tablespoons freshly grated parmigiano-reggiano cheese

directions

Heat the oil in a heavy 4-quart saucepan over med-high heat.
Add the onion, carrots, celery, and garlic and cook, stirring, until they begin to soften, 2-3 minutes.
Stir in the potato, tomato paste, pepper flakes, broth, and water.
Bring to a boil, cover the pan, decrease the heat to med-low, and simmer until the potato is falling apart tender, 20-25 minutes.
Increase the heat to med-high, add the fusilli, and cook, stirring frequently, until the pasta is tender but firm (al dente), about 10 minutes.
Season with salt and pepper to taste, then stir in the parsley and basil.
Serve with cheese.