Pastina Soup
Pastina soup: onion, carrots, celery and garlic simmered in broth with a bay leaf and Parmesan rind, blended smooth and stirred back in, then tiny pastina cooked in the soup. Serves 4.
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Ingredients
- 1 cup pastina stelline shape used; any tiny pasta works
- 1 onion brown, roughly chopped
- 2 carrots roughly chopped
- 2 celery stalks roughly chopped
- 4 garlic cloves roughly chopped
- 6 cups low-sodium vegetable broth or chicken broth either works
- 1/2 cup water for blending the vegetables
- salt and black pepper to taste; season the broth well
- 1 bay leaf optional
- 1 Parmesan rind optional
- chopped parsley, grated Parmesan cheese and olive oil optional garnish
Instructions
- Roughly chop the onion, carrots, celery and garlic cloves. They do not need to be precise.
- Pour the broth into a large pot and add the chopped vegetables, the bay leaf and the Parmesan rind if using. Season well with salt and black pepper, put the lid on and simmer for about 20 minutes over medium-high heat.
- Check the vegetables with a fork; they should be soft and tender. Remove the bay leaf and rind, then strain out the vegetables with a slotted spoon or colander.
- Add the cooked vegetables to a blender with 1/2 cup of water and blend until smooth.
- Pour the blended vegetables back into the pot with the broth and stir through. Taste for seasoning.
- Bring the soup back to a boil, then add the pastina. Stir every minute or so so the pastina does not stick to the bottom of the pot. Pastina usually takes about 5 to 6 minutes to cook; it is done when it is tender.
- Serve in bowls, garnished if you like with chopped parsley, grated Parmesan cheese and a drizzle of olive oil.
Notes
For leftovers or freezing, cook the pastina separately and add it when serving. Refrigerate within 2 hours; eat within 3 to 4 days.
Nutrition
Serving: 1servingCalories: 225kcalCarbohydrates: 43.1gProtein: 9.8gFat: 1.5gSodium: 274mgFiber: 3.3gSugar: 5.3g