Neapolitan Pasta and Potato Soup

Name: Neapolitan Pasta and Potato Soup (Zuppa di Patate e Pasta alla Napoletana)
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 6 ounces tubetti or another small pasta suitable for soup; 12 fresh basil leaves; 5 cups homemade meat broth or ½ each beef and chicken bouillon cube dissolved in 5 cups water; ¼ cup dry white wine; 3 ounces thinly sliced prosciutto; Salt; ½ medium yellow onion; 1 medium carrot; 4 ounces smoked mozzarella; 3 tablespoons extra virgin olive oil; 1 pound large red potatoes; 1 rib celery; ¾ pound ripe tomatoes; Freshly ground black pepper

Zuppa di Patate e Pasta alla Napoletana

Preparation info

Serves
4

Difficulty
Medium
Ready in
30 min

Appears in

How to Cook Italian

By Giuliano Hazan

Published 2005

About

Ingredients

½ medium yellow onion
1 medium carrot
1 rib celery
1

Europe
Italy
Mediterranean
Soup
Pasta

Method

Peel and finely chop the onion. Peel the carrot and celery and cut into ¼-inch dice (you should get about ⅓ cup of each). Peel the potatoes, cut them into ½-inch cubes, and put them in a bowl of cold water to prevent them from discoloring. peel the tomatoes, then coarsely chop.
Put the onion, carrot, celery, and olive oil in