This simple, delicious soup can be made in about 30 minutes.

Two Peeled Russet Potatoes Cut Into About ¾ Inch Cubes
½ Pound Of Orzo Pasta
¼ Cup Of Diced Pancetta
A Finely Diced Serrano Pepper
A Minced Garlic Clove
A Cup Of Diced Spanish Onion
¾ Cup Of Diced Carrot
¾ Cup Of Diced Celery
14 Ounces Of San Marzano Tomatoes Hand Crushed
Six Cups Of Water
A Tablespoon Of Finely Chopped Italian Parsley
A Tablespoon Of Sea Salt
½ Teaspoon Of Crushed Red Pepper Flakes
¼ Teaspoon Of Ground Black Pepper
A Tablespoon Of Olive Oil
A Romano Cheese Rind

Into a soup pot, add the olive oil and the pancetta. Cook on low heat until the pancetta is crispy. Turn the heat up to medium high. Add the serrano pepper, the garlic, the onion, the carrot, the celery, the sea salt, the crushed red pepper flakes, and the black pepper to the pot. Cook while stirring frequently for three minutes. Add the potatoes, the tomatoes, the water, and the cheese rind. Bring the mixture to a boil and then turn the heat down to low. Cover and simmer for 25 minutes until the vegetables are tender.

In the meantime, cook the orzo pasta in a pot of salted, boiling water according to the package instructions. Drain the pasta and add it to the soup. Add the chopped parsley. Taste and add more sea salt and/or pepper, if desired. Serve while hot.