It is not precisely a soup, but a soupy concoction of potatoes and pasta, known throughout Italy as pasta e patate. (If no potatoes were in the pantry, you could make a similar soup with beans or lentils.) Here, you soften an onion in a hot pan with a generous glug of olive oil, then add chopped potatoes, salt, a garlic clove, a rosemary sprig and water. When the potatoes are done, a handful of pasta goes in, and when the pasta is al dente, you ladle this steaming, chunky marvel of a soup into bowls. As for the double-carbohydrate, starch-on-starch nature of this soup, I regard it as a satisfying win-win.

Source: New York Times January 26, 2018 16:07 UTC