Cucuzza and Potato Soup

The end of summer is definitely bittersweet but one of my all time favorite vegetables comes into season…the cucuzza! I love making this super simple and delicious soup as a kiss goodbye to summer and a hello to fall.

Ingredients

1 cucuzza, peeled and chopped

6 yukon gold potatoes, peeled and chopped

piece of parmigano rind

1 small onion chopped

handful of fresh basil

1 24 oz can of tomato passata or blend your can of whole peeled tomatoes

1 32 oz container of vegetable stock

1 box of orzo pasta

salt to taste

Directions

In a large pot, add your oil, chopped onion and parmigiano rind. Let it cook until the onion is translucent (4-5 minutes)

Next, add the chopped potatoes and cucuzza

Add in you tomato puree and vegetable stock

Throw in a handful of fresh basil

Add salt to taste

If everything isn’t covered, you can add a little water so everything is fully submerged

Cook covered for 45-50 minutes until the potatoes and cucuzza are tender

Bring a small pot of salted water to a boil and cook your box of orzo pasta according to package instructions

Drain and add the orzo to the soup

Note: If too much liquid has evaporated from the soup, save some pasta water to add in

Serve with some grated parmigiano and enjoy!