Tomato and Potato Soup

Serves 4

• 1/4 cup extra virgin olive oil + more for finishing

• 1 small yellow onion, peeled and diced

• 1 russet potato, peeled and diced

• 1 cup canned or jarred whole peeled tomatoes, chopped with their juices

• 1-quart chicken stock

• 1 3/4 cups water

• 5 ounces broken spaghetti, broken into 1-inch pieces

• 1 cup shredded parmigiano reggiano

• Sea salt

• Black pepper

Instructions

In a medium pot, add the olive oil and onion. Sauté on medium heat for 2-3 minutes. Add the potato and a generous pinch of sea salt, stir to coat, and continue cooking until onions are tender. Add the tomatoes and cook for 3-5 minutes, stirring occasionally. Add the stock and water. Bring to a boil. Cook for 8-10 minutes or until the potato is tender and cooked through. Taste and season with sea salt and pepper. While it is still boiling, add the pasta, stir, and cook until al dente. Remove from the heat. Stir in shredded cheese. Taste and season if necessary with sea salt. Scoop into bowls and top with a drizzle of olive oil, a sprinkle of parm, and some freshly cracked black pepper.