Pastina Soup (Printable Version)
Warm up with this Italian classic. Tiny star pasta, colorful veggies, and a rich broth make for an easy, cozy meal for those cold nights.
# What You'll Need:
01 -
6 cups chicken or veggie broth (low sodium).
02 -
4 garlic cloves, finely chopped.
03 -
2 celery sticks, diced.
04 -
1 Parmesan rind, optional.
05 -
Salt and pepper to season.
06 -
Fresh parsley, finely sliced.
07 -
A drizzle of olive oil (extra virgin).
08 -
Grated Parmesan cheese for garnish.
09 -
2 carrots, diced after peeling.
10 -
1 cup of tiny pasta (pastina).
11 -
1 medium yellow onion, diced.
# Steps to Follow:
01 -
Warm olive oil in a big pot over medium heat. Toss in the onion, celery, carrots, and garlic, cooking for about 5-7 minutes until they soften up.
02 -
Stir in the broth and Parmesan rind. Turn heat to high to bring it to a boil, then lower it and let it gently simmer for about 15-20 minutes.
03 -
Pour the pastina into the pot with the simmering broth. Let it cook for about 6-8 minutes, stirring every now and then, until soft.
04 -
Take the Parmesan rind out of the pot. Sprinkle in some salt and a bit of black pepper to taste.
05 -
Spoon soup into bowls, then scatter grated Parmesan and fresh parsley on top. Add a swirl of olive oil before serving.
# Additional Notes:
01 -
The Parmesan rind boosts the flavor a lot.
02 -
Feel free to use any small pasta if you'd like.
03 -
You can refrigerate leftovers for up to 3 days.
04 -
Add a splash of broth when heating it up again.