Comforting Pastina Soup (Print Version)
# Ingredients:
01 -
1 brown onion, diced into rough chunks.
02 -
1 cup tiny pastina pasta (like stelline).
03 -
4 garlic cloves, chopped up.
04 -
2 celery stalks, chopped coarsely.
05 -
2 carrots, cut into rough pieces.
06 -
6 cups of broth (vegetable or chicken, low-sodium preferred).
07 -
Season as you like with black pepper and salt.
08 -
1 parmesan rind, only if you have it (optional).
09 -
1 bay leaf for extra aroma (optional).
10 -
For topping: olive oil drizzle, fresh parsley, parmesan (optional).
# Instructions:
01 -
Give the onion, carrots, celery, and garlic a rough chop. No need to be too precise here!
02 -
Toss the chopped veggies, broth, bay leaf, and parmesan rind into a big pot. Sprinkle in some salt and pepper.
03 -
Put the pot lid on and simmer gently for around 20 minutes on medium-high heat.
04 -
Use a fork to see if the veggies are soft. When ready, take out the bay leaf and parmesan rind.
05 -
Scoop out the veggies using a slotted spoon or colander. Blend them with about half a cup of water till it's smooth.
06 -
Add the smooth veggie mixture to the pot of broth. Give it a stir, taste, and adjust seasoning if it needs more.
07 -
Turn the heat up and bring it to a boil. Add the pastina, stirring every now and then so it doesn't stick. Let it cook for 5-6 minutes until tender.
08 -
Spoon into bowls and, if you want, sprinkle on parsley, cheese, and a little olive oil before serving.
# Notes:
01 -
This is a cozy soup that’s great for chilly days or when you're feeling under the weather.
02 -
Want extra flavor? Toss in a parmesan rind unless you're going vegan.
03 -
Keep an eye on the pasta, and stir now and then so it doesn’t clump.