Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients:
- 6 ounces (150 g) midolline
- 10 ounces (250 g) red radicchio
- 1 potato
- A celery rib
- An onion
- 1 quart (1 liter) broth, hot (vegetable broth if you want a vegetarian soup)
- Salt and pepper to taste
- 1/4 cup unsalted butter
Preparation:
Dice the potato, celery, and onion, and sauté them in the butter until the onion had become translucent. Shred the radicchio and add it, together with the broth. Check seasoning and cook ten minutes, then stir in the pasta and continue cooking until it is done, adding more broth if the soup becomes too thick.Yield: 4 servings red radicchio soup with midolline pasta.
