Pasta & Potato Stew

Pasta and potatoes in the same pot might sound like carb overload, but this Italian-inspired stew balances both with kidney beans, Roma tomatoes, carrots, and a vegetable broth base that keeps things lighter than you’d expect. The red wine sauté at the start gives the onions and celery a depth that plain oil can’t match.

The finishing trick is what makes this stew stand out from a basic soup. Before serving, one cup of the stew gets pureed in a blender and stirred back in. That pureed portion thickens the broth into something silky and substantial without adding cream or a roux. The whole pot goes from thin and brothy to rich and stew-like in seconds.

Elbow macaroni cooks right in the broth, releasing starch that further thickens the liquid while absorbing all those tomato-herb flavors. Basil, oregano, and chives keep the seasoning firmly in Italian territory.

Chef Tips

• Sauté the onion and celery in olive oil and red wine together. The wine deglazes as it cooks down, building a flavorful fond on the bottom of the pot
• Use cooked, diced potatoes and cooked kidney beans so they hold their shape. Raw potatoes would turn mushy by the time everything else is done
• Purée just one cup of the stew. More than that and you lose the chunky texture that makes this a stew, not a soup
• The macaroni will continue to absorb liquid as it sits. Add extra stock when reheating leftovers

Variations

• Swap kidney beans for cannellini beans for a more traditional Italian minestra feel
• Add a Parmesan rind to the pot while simmering for a savory, umami boost
• Stir in a handful of fresh spinach or kale in the last 5 minutes for added color and nutrition