Pugliese-Style Zucchini-Potato Soup

Cucina povera, meaning “the cooking of the poor,” showcases the talent of Italian cooks in creating something extraordinary with limited ingredients. This hearty and comforting soup exemplifies this concept, requiring just two basic vegetables, a handful of pasta, and a sprinkle of cheese. Hailing from the region of Puglia, located in the heel of the Italian boot, this recipe reflects the region’s reputation for innovative vegetable-based dishes. In Italian cooking, spaghetti is traditionally not broken, except when used in soup. To prevent the pasta from scattering all over the kitchen, a helpful tip is to wrap it in a kitchen towel and break it into spoon-sized pieces using your hands or by gently striking it with a small pot. This technique is also a fantastic way to utilize the remaining pasta left in the box, making it an ideal task for children to assist with. By transforming humble ingredients into a flavorful and satisfying soup, cucina povera demonstrates the resourcefulness and skill of Italian culinary traditions.

Serves 4

INGREDIENTS:

• 8 cups water
• 1 garlic clove, minced
• 1½ teaspoons salt
• 3 medium waxy potatoes, such as Yukon Golds, peeled and cut into ½-inch pieces
• 3 medium zucchini, scrubbed, trimmed, and cut into ½-inch pieces
• 4 ounces spaghetti, broken into small pieces (about 1 cup)
• 3 tablespoons extra-virgin olive oil, plus more for serving
• Freshly ground pepper
• ½ cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS:

1. Bring 8 cups of water to a boil in a large pot.
2. Add minced garlic, salt, and peeled and cut potatoes (½-inch pieces) to the boiling water. Cook until the potatoes are tender, approximately 10 minutes.
3. Include scrubbed, trimmed, and cut zucchini (½-inch pieces) and broken spaghetti (about 1 cup) to the pot. Cook until the spaghetti is al dente, around 10 minutes.
4. Stir in 3 tablespoons of extra-virgin olive oil and season with freshly ground pepper to taste.
5. Lastly, mix in freshly grated Parmigiano-Reggiano cheese.
6. Serve the soup, and for added flavor, drizzle with more olive oil.