¼ C extra-virgin olive oil, plus extra for drizzling
100g salami, chopped
1 White onion chopped
1 celery, coarsely chopped
1 Carrot, coarsely chopped
1 Fresh chili pepper, chopped
Salt and freshly ground black pepper
2 potatoes, peeled and cubed
3 C water
300g tomato puree
In a large pot over medium heat, add olive oil then add the salami and cook until crisp. Add the onion, celery, carrot, and chili. Season with salt and pepper. Leave to cook for 3 minutes until onion is tender.
Add the potatoes and stir for 4 to 5 minutes to keep from sticking. Add the water and tomato puree and mix well.
Add the pasta and leave to cook for 8 to 10 minutes until the pasta is cooked through and the soup is thickened. Serve.