Pastina Soup
Tiny pasta in a smooth blended carrot, celery, and onion broth finished with Parmesan and herbs.
Equipment
- Large pot
- Immersion blender
- Ladle
Ingredients
Main Ingredients
- 4 cup vegetable broth or water
- 1 medium onion chopped
- 2 celery stalks chopped
- 2 medium carrots chopped
- 1 cup pastina uncooked
- ½ tsp salt
- ¼ tsp black pepper
- 1 bay leaf
- 1 Parmesan rind
- 2 tbsp fresh parsley chopped
- 1 tbsp olive oil for serving
Instructions
Cooking
- Simmer. Combine the broth, vegetables, bay leaf, and Parmesan rind and bring to a boil.
- Soften. Simmer for twenty minutes until tender.
- Blend. Remove the bay leaf and rind and blend until smooth.
- Cook. Add the pastina and simmer five to seven minutes.
- Season. Add salt and pepper.
- Serve. Top with parsley and olive oil.
Notes
Substitutions: Use water or any broth, and swap the pastina for stars, orzo, or a gluten free tiny pasta.
Tips: Blend the vegetables until smooth and stir the pasta often.
Storage: Refrigerate for three days and thin with water when reheating.
Nutrition is calculated per bowl.