vegetable soup with chicken livers and pasta

minestra ai fegatini

4 to 6 servings

If you can’t find mixed pasta shapes, select shapes that cook for about the same amount of time, or use one shape.

• 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

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.