Sicilian Potato and Pasta Soup

• 1 medium onion, finely chopped
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons tomato paste
• 1 pound Yukon Gold or other waxy potatoes, cut into 3/4-inch cubes
• 3 good-quality vegetable bouillon cubes, dissolved in 1 cup of boiling water
• 1/4 teaspoon crushed red pepper
• 1 cup tubetti or other small pasta
• 1 large tomato, cut into 3/4-inch dice
• 3 tablespoons finely chopped mixed herbs, such as flat-leaf parsley, basil and sage
• Salt
• 1/2 cup mascarpone or sour cream

1. In a saucepan, cook the onion in the oil over moderate heat, stirring, until just softened, about 5 minutes.
2. Stir in the tomato paste and cook for 1 minute.
3. Add the potatoes, bouillon, crushed pepper and 5 cups of water.
4. Cover and bring to a boil.
5. Stir in the pasta and cook until al dente, about 10 minutes.
6. Stir in the tomato and herbs and cook for 1 minute longer.
7. Season with salt and serve with mascarpone.

onion, extravirgin olive oil, tomato paste, potatoes, vegetable bouillon cubes, red pepper, pasta, tomato, mixed herbs, salt, mascarpone

Taken from www.foodandwine.com/recipes/sicilian-potato-and-pasta-soup (may not work)