Pastina Soup
A comforting and nutritious pastina soup filled with fresh vegetables and tiny pasta, perfect for any occasion.
Equipment
- Large pot For cooking the soup.
Ingredients
Main Ingredients
- 1 cup pastina pasta stelline pastina shape
- 1 brown onion brown onion roughly chopped
- 2 carrots carrots peeled and chopped
- 2 celery sticks celery sticks chopped
- 4 cloves garlic minced
- 6 cups vegetable broth or chicken broth, low-sodium
- 1 bay leaf bay leaf optional
- 1 parmesan rind parmesan rind optional
- Salt and black pepper to taste
Instructions
- In a large pot, pour the vegetable broth and add the chopped onion, carrots, celery, garlic, bay leaf, and parmesan rind if using. Season with salt and black pepper. Cover with a lid and simmer over medium-high heat for about 20 minutes.
- After 20 minutes, check the vegetables with a fork to ensure they are soft and tender. Remove the bay leaf and rind, then strain out the vegetables using a slotted spoon or colander.
- Blend the cooked vegetables with 1/2 cup of water until smooth.
- Pour the blended vegetables back into the pot with the vegetable broth. Stir well and adjust seasoning to taste.
- Bring the soup back to a boil, then add the pastina pasta. Stir frequently to prevent sticking. Pastina usually cooks in about 5-6 minutes.
- Serve the soup in bowls. Optionally, garnish with chopped parsley, grated parmesan cheese, and a drizzle of olive oil. Enjoy your comforting Pastina Soup!
Notes
You can customize this soup by adding cooked shredded beef or chicken for extra protein.