First batch of the year. Made with leftover sweet potato cubes, white onion, diced tomato, chicken stock, olive oil, S&P and homemade pasta. Made my rice cooker at work. Very tasty.
Cook pasta in pot with chicken stock. Remove pasta after it’s almost al dente, leaving the water in the pot to be the base of the brado (broth). Add vegetables and cook at a rolling boil till all are soft and tender then drop the temperature down and add the almost cooked pasta and seasoning. Let this cook gently for 10 minutes on the warm setting to heat the pasta through and to give it time to finish cooking to al dente.
Serve with crusty bread with butter on the side. Feel free to change up your vegetables with whatever you have on hand. I’m a bit sad I didn’t have anything green to add to this batch like beans or celery. Either would have been a lovely addition. Next batch, I guess. 🙂