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Ingredients
For 4 Person(s)
For the Soup:
- 3 to 4 Yukon Gold potatoes, peeled and cut into bite-sized chunks
- 8 cups water
- 2 bouillon cubes (chicken or vegetable), or 8 cups broth
- 1 pint cherry tomatoes, halved
- 4 zucchini, quartered lengthwise and cut into bite-sized pieces
- 3 to 4 whole garlic cloves
- 1 generous handful fresh basil
- Salt and freshly ground black pepper, to taste
- 1 pound spaghetti, broken into small pieces
- Extra virgin olive oil, for serving (optional)
- Freshly grated Pecorino Romano or Parmigiano Reggiano, for serving (optional)
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Directions
- Bring the water to a boil in a large pot. Add the potatoes and cook for about 8 minutes, until they begin to soften.
- Stir in the bouillon cubes and let them dissolve completely. (If using broth instead of water and bouillon, simply add the broth and bring it to a gentle boil.)
- Add the cherry tomatoes, zucchini, whole garlic cloves, and basil. Simmer for 10 to 15 minutes, or until the vegetables are tender and the tomatoes have softened into the broth.
- Taste the soup and season with salt and freshly ground black pepper as needed.
- Add the broken spaghetti directly to the pot and cook according to the package directions until al dente, stirring occasionally so the pasta doesn’t stick.
- Ladle the soup into bowls and, if desired, finish each serving with a drizzle of extra virgin olive oil and a generous sprinkle of grated Pecorino Romano or Parmigiano Reggiano.
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