Servings:4
This hearty stew warms up a cool night. If you’d like a thinner consistency, add more broth. Serve immediately, before the pasta soaks up the broth.
Delicious! We made this recipe exactly as written. Cooking the pasta in the soup is a brilliant move -- adds body and flavor. Such a great pantry dish, with few ingredients and prep steps. Really love this one. It's become a weeknight / anytime fave! (*Any small shape pasta works perfectly: orecchiette, small shells, etc. No stress if you can't find tubettini.)
This was delicious! I didn't bother doing the rosemary oil, I just chopped up some garlic and rosemary and sauteed with the veggies. I finished the soup with the celery leaves, drizzle of oil and fresh parm. Perfection!
This is a good concept and I cooked from the idea but didn't follow instructions. Generally, I mistrust recipes where pasta cooks in the final product. I find the extra starchiness unpleasant, it's really tough to control how well the pasta is cooked, and if there's enough liquid to cook the pasta then the end product is too watery. So I made this by cooking the pasta separately in salted water until al dente, preparing the rest of the stew with a fraction of the liquid, and bringing them together for 2-3 minutes of cooking at the end. I also added grated parmigiano at the end.
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