Pastina Soup
This comforting Pastina Soup features small pasta in a rich vegetable broth with fresh vegetables. It's perfect for a quick, cozy meal, easily customizable with optional garnishes like parmesan and olive oil.
Equipment
- blender
- large pot
Ingredients
- 1 cup pastina preferably stelline shape
- 1 medium onion roughly chopped
- 2 medium carrots roughly chopped
- 2 stalks celery roughly chopped
- 4 cloves garlic minced
- 6 cups vegetable broth or chicken broth, low-sodium preferred
- salt to taste
- black pepper to taste
- 1 leaf bay leaf optional
- 1 piece parmesan rind optional
For Garnish:
- chopped parsley
- grated parmesan cheese
- olive oil for drizzling
Instructions
- Begin by chopping the onion, carrots, celery, and garlic into rough pieces.
- In a large pot, add the vegetable broth along with the chopped vegetables, bay leaf, and parmesan rind. Season with salt and black pepper, then cover and let it simmer on medium-high for around 20 minutes.
- After 20 minutes, check the vegetables for tenderness. They should be soft; discard the bay leaf and rind, then strain the veggies using a slotted spoon or colander.
- Transfer the strainer veggies to a blender, add about half a cup of water, and blend until smooth.
- Pour the blended mixture back into the pot with the broth and stir well. Taste to check the seasoning and adjust as preferred.
- Bring the soup back to a boil, then mix in the pastina. Stir frequently for the next 5 to 6 minutes to ensure the pastina doesn't stick.
- Ladle the warm soup into bowls and if desired, top with chopped parsley, grated parmesan cheese, and a drizzle of olive oil. Savor your warm Pastina Soup!