minestra ai fegatini
vegetable soup with chicken livers and pasta
If you can’t find mixed pasta shapes, select shapes that cook for about the same amount of time, or use one shape.
Ingredients
- 4 ounces chicken livers
- 2 tablespoons extra-virgin olive oil
- 2 shallots, sliced
- 1 medium zucchini, diced
- ¾ pound yukon gold potatoes, peeled and diced
- 7½ cups vegetable broth
- ⅓ pound mixed pasta shapes
- 3 tablespoons finely chopped flat-leaf parsley
- Salt
- Freshly ground black pepper
Instructions
Rinse livers well under running water; cut into small pieces.
Heat oil in a medium skillet over medium-high heat. Add shallot and chopped liver pieces; cook, stirring occasionally, for 3 minutes. Add zucchini and potato; stir to coat with oil.
Add broth, increase heat to high and bring to a boil. Add pasta, reduce to a low boil, and cook, stirring frequently, until pasta is al dente. Stir in parsley and season with salt and pepper to taste.