Italian Potato-Pasta Soup with Greens

My husband is not partial to brothy soups. Making this one required some convincing, but I was able to win him over by the inclusion of pasta and potatoes. By the way, he loved it. 🙂

This wonderful soup recipe was adapted from The New York Times, contributed by David Tanis. I increased the onions, garlic, and kale, and added fresh lemon juice. I also used my homemade turkey stock. We ate it with a green salad, of course, and sliced sourdough baguette. It was surprisingly filling! Absolutely delicious too.

  • 3 tablespoons extra-virgin olive oil, more for garnish
  • 2 cups+ diced onion (I used 1 1/2 large onions)
  • 1 cup diced carrot
  • 1 cup diced fennel or celery
  • coarse salt and freshly ground black pepper
  • 1 bay leaf
  • 1 large thyme sprig or 1/2 tsp dried thyme
  • 5 large garlic cloves, minced
  • 2 teaspoons paprika
  • 2 tablespoons tomato paste
  • parmesan rind, optional
  • 3 quarts/12 cups chicken broth, vegetable broth or water (I used  2 quarts of homemade turkey stock and 1 quart of chicken stock)
  • 2 pounds medium-size starchy potatoes, such as Yukon Golds or russets, peeled (if desired) and cut in 1-inch chunks (I skipped peeling the potatoes)
  • 6 to 8 ounces kale or chard, stems removed, leaves sliced across into 1/2-inch ribbons (about 6-7 cups total)
  • ½ pound dried pennette, orecchiette or other small pasta
  • juice of 1 lemon
  • 1 tablespoon finely chopped fresh rosemary or marjoram, for garnish
  • freshly grated Parmesan cheese, for garnish
  1. In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
  2. Stir in bay leaf, thyme sprig, garlic, paprika tomato paste, and parmesan rind (if using), and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
  3. Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
  4. Add the fresh lemon juice and stir to incorporate.
  5. Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil, if desired. Pass extra Parmesan at the table.

Note: If making ahead of time, do not add the pasta until reheating.

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Broccoli Bolognese with Orecchiette

I have two versions of one of my favorite classic Italian dishes to share. This is the broccoli-loaded “healthier” version.

This recipe was adapted from Bon Appétit, contributed by Adam Rapoport. I increased the amount of broccoli, modified the proportions, and used sweet Italian sausage. It was a quick and tasty weeknight meal.

Yield: 6 servings

  • 1 1/2 to 2 pounds of broccoli florets
  • coarse salt
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 4 to 6 garlic cloves, smashed
  • 12 to 14 ounces fresh sweet or hot Italian sausage (about 3-4 links), casings removed
  • crushed red pepper flakes
  • 14 to 16 ounces orecchiette
  • 3 tablespoons unsalted butter, cut into pieces
  • 1½ ounces Parmesan, finely grated (about ½ cup), plus more for serving

  1. Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta).
  2. Chop broccoli into small pieces; set aside.
  3. Heat 2 T oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes.
  4. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.
  5. Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).
  6. Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.
  7. Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes.
  8. Add butter and stir until melted, then transfer pasta to a large bowl.
  9. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.
  10. Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

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Orecchiette with Greens, Mozzarella & Crispy Chickpeas

I love a recipe that gobbles up the greens from my CSA share. I have made this dish a couple of times using whatever combination of greens I had available. Recently, I used turnip greens, kale and spinach but I have also used chard and baby collard greens in the past. The classic combination of basil, tomatoes, and mozzarella was a nice complement to the sautéed greens as well.

This quick dish was adapted from a Food and Wine staff favorite recipe, contributed by Marcie Turney. I doubled the recipe, decreased the red pepper flakes, and increased amount of fresh mozzarella. SO delicious.

Yield: Serves 6 to 8

  • 1 pound orecchiette
  • vegetable oil, for frying
  • 1 15 oz can chickpeas, drained and patted dry
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • coarse salt and ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 8 large garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper
  • 2 cups grape tomatoes, halved
  • 1 pound greens such as Swiss chard, kale, turnip greens, spinach, stemmed and leaves coarsely chopped (or more, as desired)
  • 1 pound fresh mozzarella, cut into 1/2-inch cubes
  • 16 large basil leaves, torn or chiffonade
  1. In a large pot of boiling salted water, cook the orecchiette until al dente. Drain, reserving 1 cup of the cooking water.
  2. Meanwhile, in a medium, deep skillet, heat 1/4 inch of vegetable oil until shimmering. Add the chickpeas and cook over high heat until crisp, 4 minutes. Transfer them to a paper towel–lined plate, sprinkle with the cumin and coriander and season with salt and black pepper. Discard the oil and wipe out the skillet.
  3. Add the olive oil, garlic and crushed red pepper to the skillet. Cook over moderately high heat until fragrant, 30 seconds.
  4. Add the tomatoes and cook until softened, 3 minutes.
  5. Add the greens and cook, stirring, until wilted, 5 minutes. Season with salt and black pepper.
  6. Add the pasta and 1/2 cup of reserved cooking water to the skillet and cook over moderate heat, stirring until incorporated.
  7. Add the mozzarella and basil and toss. Add more pasta water, if necessary.
  8. Spoon the pasta into bowls, sprinkle with the chickpeas and serve.

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Cauliflower Gratin

My husband refused to let me simply roast the special heads of cauliflower we received in our CSA share. When he agreed to eat this indulgent cheesy cauliflower celebration as a main dish, we struck a deal. I added a little bit of pasta to make it more substantial.

We enjoyed this dish with roasted potatoes, roasted carrots, as well as Toscano kale and watermelon radish greens sautéed with garlic, onions and leeks on the side. It truly was a CSA box feast. 🙂

This recipe was adapted from Barefoot in Paris: Easy French Food You Can Make at Home by Ina Garten. I used one and a half heads of my small CSA cauliflower, about two pounds total. The original recipe called for three pounds, so I added pasta to the gratin. I also drizzled olive oil over the top of the dish instead of butter.

Cheesy deliciousness. 🙂

  • 1 (3-pound) head cauliflower, cut into large florets (I used 2 pounds of cauliflower supplemented with 1 cup orecchiette pasta)
  • coarse salt
  • 2 T unsalted butter
  • 3 T all-purpose flour
  • 2 cups hot milk (I used whole milk)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon grated nutmeg
  • 3/4 cup freshly grated Gruyère, divided
  • 1/2 cup freshly grated Parmesan (I used Parmigiano Reggiano)
  • 1/4 cup panko or fresh bread crumbs
  • 1 to 2 T extra-virgin olive oil, for drizzling
  1. Preheat the oven to 375 degrees F, preferably on convection.
  2. Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
  3. Cook the pasta, if using, about 2 minutes less than the package directions for al dente.
  4. Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes.
  5. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.
  6. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyère, and the Parmesan.
  7. Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish or another equivalently sized baking dish.
  8. Place the drained cauliflower on top (and the pasta, if using) and then spread the rest of the sauce evenly on top.
  9. Combine the bread crumbs with the remaining 1/4 cup of Gruyère and sprinkle on top.
  10. Drizzle 1-2 tablespoons of olive oil over the gratin.
  11. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

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Orecchiette with Corn, Bacon, & Parmesan

My family has a tough time getting back into our school schedule after summer vacation. It’s such a struggle! :/ I have a few quick weeknight meals that are just perfect for those of us who are suddenly short on time.

I first made this dish to celebrate after receiving my first ever organic corn in my CSA share. I had used cavatappi noodles and was disappointed in my choice of pasta. I think that this dish was perfect the second time around with my farm stand corn and orecchiette. Yay!

This recipe was adapted from Smitten Kitchen.com. Quick and tasty comfort food.

Yield: Serves 6 to 8

  • 16 ounces dried orecchiette pasta
  • 1/2 pound bacon, ideally thick-cut, sliced into 1/4-inch pieces (I used 5 slices)
  • 3 ears corn, shucked and kernels cut from cob (I used bi-color corn)
  • coarse salt and freshly ground black pepper
  • red pepper flakes, optional, to taste
  • 6 scallions, sliced
  • 2/3 cup finely grated parmesan or pecorino romano
  • a fistful of fresh basil and/or chives, chiffonade

  1. Cook pasta according to package directions, until al dente, or 1 to 2 minutes before it is done. Reserve a cup of pasta cooking water and drain.
  2. Scatter bacon in a large sauté pan (4 quart) over medium-high heat, no need to heat the pan first. Cook, stirring, until evenly browned and crisp.
  3. Use a slotted spoon to transfer bacon bits to paper towels to drain. Pour off all but 2 tablespoons bacon fat from pan (reserve for other uses, like frying eggs) and add corn to it.
  4. Season corn with salt and pepper and cook, stirring for 1 to 2 minutes, until crisp-tender. Add a dash or two of red pepper flakes, if using.
  5. Add pasta and a couple splashes of the cooking water and half the parmesan and toss, toss, toss the pasta with the corn, seasoning with more salt and pepper if needed and adding more cooking water if it doesn’t feel loose enough.
  6. Add scallions and stir to warm. (I reserved a few for garnish.)
  7. Stir in bacon and transfer to a serving bowl. (I reserved a little bit for garnish.)
  8. Sprinkle with remaining cheese, fresh herbs, and reserved scallions and bacon. Serve.

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Cheesy Pasta Casserole with Wild Mushrooms

This is high-class macaroni and cheese. 😉 Fancy comfort food. A delicious vegetarian main course. What’s not to love? My favorite pasta shape- orecchiette- with earthy mushrooms, salty Parmigiano Reggiano, and fabulous melted fontina cheese. Prior to incorporating the mushrooms with the pasta, they are roasted with rosemary which infuses them with amazing flavor. Delicious.

This recipe was adapted from the New York Times, contributed by Melissa Clark. I used two cloves of garlic and a combination of cremini and shiitake mushrooms. I also decreased the baking temperature to 475 degrees (because I was worried about damaging my special casserole dish). No worries- it was still brown and bubbly. 🙂

Now that spring has sprung, I thought that I may have missed my chance to post this cozy dish, but it may snow here tonight! So I suppose I’m safe. :/

Yield: Serves 6

  • 1 pound mixed wild or cultivated mushrooms, such as oyster, maitake and shiitake (I used 12 oz cremini mushrooms and 4 oz shiitake mushrooms.)
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt, more as needed
  • ½ teaspoon black pepper, plus a few grinds
  • 2 fresh rosemary branches
  • ½ pound orecchiette, farfalle or other short pasta
  • ¾ cup heavy cream
  • ½ cup fresh ricotta
  • 5 ounces fontina cheese, grated (1 1/4 cups)
  • 2 ounces Parmigiano-Reggiano cheese, grated (1/2 cup)
  • 1 teaspoon finely chopped fresh sage
  • 2 garlic cloves, finely grated (I used a garlic press.)
  1. Heat the oven to 450 degrees.
  2. Trim the mushrooms and cut into 1-inch pieces. Toss with the olive oil, the salt, a few grinds of pepper and the rosemary. Spread on a large baking sheet and roast, tossing once or twice, until golden brown and crisped around the edges, 15 to 18 minutes. Discard rosemary.
  3. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for at least a few minutes less than the package directs. (You want the pasta very al dente; it will finish softening in the sauce.) Drain well.
  4. Turn oven up to 475 degrees.
  5. In a large bowl, stir together the cream, ricotta, fontina, Parmesan, sage, pepper, garlic and a pinch of salt
  6. Stir in the pasta and mushrooms.
  7. Arrange in a shallow 2-quart gratin dish or 9- by 13-inch pan.
  8. Bake until cheese is melted and bubbly and browned in spots, 10 to 15 minutes.

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Summer Pasta with Zucchini, Basil, & Ricotta

Zucchini and cheese are a heavenly match. Not to mention adding summer basil… lemon… You get the picture. 🙂 This bright and creamy dish is a perfect use for summer’s bounty of zucchini. I have been receiving TONS of zucchini in my CSA share. This dish is the first of three zucchini dishes I plan to share.

This recipe was adapted from The New York Times, contributed by David Tanis. It’s no surprise that it has been one of their most popular recipes recently! I used fresh Italian orecchiette pasta and we ate it with garlic bread and green salad. Quick, simple, and delicious.

  • extra-virgin olive oil
  • 1 small yellow or sweet onion, finely diced
  • 2 pounds zucchini, sliced into 1/4-inch-thick pieces (for larger zucchini, cut in half lengthwise before slicing)
  • coarse salt and freshly ground black pepper
  • 2 garlic cloves, minced, or 2 tablespoons chopped green garlic
  • 1 ounce basil, about 2 cups loose leaves
  • 1 pound ziti or other dry pasta (I used fresh orecchiette)
  • 8 ounces ricotta, about 1 cup
  • pinch of crushed red pepper
  • zest of 1 lemon
  • 2 ounces grated Parmesan, pecorino or a mixture, about 1 cup, plus more for serving
  1. Put a pot of water on to boil.
  2. In a large skillet over medium-high heat, cook the onions in 3 tablespoons olive oil until softened, 5 to 8 minutes. Reduce heat as necessary to keep onions from browning.
  3. Add zucchini, season generously with salt and pepper, and continue cooking, stirring occasionally until rather soft, about 10 minutes. Turn off heat.
  4. Meanwhile, use a mortar and pestle to pound garlic, basil and a little salt into a rough paste (or use a mini food processor). Stir (or pulse) in 3 tablespoons olive oil.
  5. Salt the pasta water well and put in the pasta, stirring. Boil per package instructions but make sure to keep pasta quite al dente. Drain pasta, reserving 1 cup of cooking water.
  6. Add cooked pasta to zucchini in skillet and turn heat to medium-high.
  7. Add 1/2 cup cooking water, then the ricotta, crushed red pepper and lemon zest, stirring to distribute.
  8. Check seasoning and adjust. Cook for 1 minute more. Mixture should look creamy. Add a little more pasta water if necessary.
  9. Add the basil paste and half the grated cheese and quickly stir to incorporate. Spoon pasta into warm soup plates and sprinkle with additional cheese. Serve immediately.

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