Country: Greece Region / Locale: Corfu Servings: 4 servings

Ingredients

• olive oil – 2 tbsp / 30 ml
• onion, chopped – 1 medium / 150 g
• carrots, diced – 2 medium / 120 g
• celery, diced – 2 stalks / 80 g
• zucchini, diced – 1 medium / 200 g
• potatoes, cubed – 2 medium / 300 g
• tomato paste – 2 tbsp / 30 g
• water or vegetable stock – 6 cups / 1.4 L
• broken spaghetti or other small pasta – 1 cup / 100 g
• salt – 1 tsp / 5 g
• black pepper – 1/2 tsp / 1 g
• parsley, chopped – 1/4 cup / 15 g

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté until the onion is translucent.
3. Stir in zucchini and potatoes, and cook for another 5 minutes.
4. Add tomato paste and cook for an additional 2 minutes.
5. Pour in water or vegetable stock and bring to a boil.
6. Reduce heat, add pasta, salt, and black pepper; let simmer until the pasta is cooked and vegetables are tender.
7. Stir in the chopped parsley before serving.

Substitutions

• olive oil -> sunflower oil
• vegetable stock -> chicken stock
• spaghetti -> orzo

Enhancements in the Next Evolution

• Add a squeeze of lemon juice for brightness.
• Incorporate garlic for depth of flavor.
• Use fresh tomatoes instead of tomato paste for a fresher taste.