- celery, 2 stalks diced
- 1 large carrot, diced
- 3/4 an onion, diced
- 1 medium yellow potato, diced
- one 14oz tin of cherry tomatoes
- basil
- water, 2.5-4 cups
- 1 cup shredded parmesan
- provolone 3/4 cup
- 3 different types of pasta – I use lasagne torn up into spoon size bits, fideo (or broken up cappellini), and orzo or ditalini. 2 sheets of lasagna, a cup of fideo, a cup of orzo, ditalini, or gamelli
Start by sauteeing your celery, onion, and carrot. Then add the tin of tomatoes and diced potato. Cook until the tomato is absorbed, starting to stick to pan and then stir in 3 cups of water a bit at a time along with a half a cup of parmesan, and simmer away until potato is cooked. Mash half of your mixture with a masher or fork in the pan. Stir in your pasta and add a bit more water if it looks like it needs it and then cover. When pasta is finished stir in the remaining parmesan and provolone.