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2 tbsp. olive oil
Sauté the onion in the olive oil, until golden. Add the sweet potato, white potatoes, celery, peas, carrots, and corn and sauté until softened.
Add tomatoes, breaking up with hands or spoon. Add boiling water, salt and pepper and simmer for 15 to 20 minutes.
In the last minutes of cooking, slice fresh pasta into 1" pieces and add to soup.
Ladle into bowls, garnish with cheese and oregano.
Poster's Notes:
Posted by Larry Kluger
Nutritional Info Per Serving: N/A
1/2 large onion, diced
1/2 large sweet potato, diced
2 medium white potatoes, diced
3 stalks celery
1/2 cup frozen peas
2 carrots, chopped
1 cup frozen corn
15 oz. canned whole tomatoes
6 cups water, boiling
Salt and pepper
Fresh pasta, cut in 1" pieces
Pecorino Romano cheese
Fresh or dried oregano, to taste
My dog, Goldie and I made this soup on a cooking show. It is fabulous!! Tip: In winter, canned tomatoes are probably more flavorful than fresh.