Italian potato-pasta soup with greens from City Kitchen at The New York Times by David Tanis

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can sustitute vegetable broth or water for chicken broth, celery for fennel, chard for kale, orecchiette or other small pasta for pennette pasta, and marjoram for rosemary.

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