Calabrian Soup (Vaianeia)

• During our trip to Lubrichi in 2019, Bren and I enjoyed many homemade lunches with the Papasergios and their French/Italian friends. On most days, we were served a wonderful vegetable soup topped with n’duja, with a side of crusty bread, and a glass of wine. The ladies of the house taught us the soup recipe one afternoon—Brendan’s job was to break up the pasta.
• Measurements are estimates.

Ingredients

• 7 potatoes (2-3 cups diced small)
• 4 cloves of garlic (pressed)
• 4-5 cups vegetables (green beans, fagiole, zucchini chopped)
• 4 cups Roma tomatoes (chopped)
• 5 leaves fresh basil (chopped)
• 1 lb pasta
• N’duja or Calabrian pepper
• Salt and pepper to taste

Directions

1. Peel and dice potatoes small. Let them soak in water to help remove some starch.
2. Fill a large pasta pot halfway with water and bring to a boil. Put potato pieces in water and cook for approximately 10 minutes, until they begin to get tender.
3. Trim and cut beans to smaller sizes and place in pot with potatoes to continue cooking until all vegetables are soft.
4. Add noodles (small shapes or pieces of tagliatelle) to the pot and boil until soft. Add salt and pepper to taste.
5. In a separate pan, place pressed garlic and chopped tomatoes over medium heat. Reduce tomatoes and add basil.
6. To serve, place soup in a bowl and top with tomato reduction. If available, stir in n’duja paste or add a Calabrian pepper to soup as it boils.
7. Best with olive oil on top and a side of crusty bread.