Italian Pastina Soup (Print Version)
# Ingredients:
01 -
1 cup pastina pasta (I've used stelline pastina shape).
02 -
1 brown onion, roughly chopped.
03 -
2 carrots, roughly chopped.
04 -
2 celery sticks, roughly chopped.
05 -
4 garlic cloves, roughly chopped.
06 -
6 cups low-sodium vegetable broth (or chicken broth).
07 -
Salt and black pepper to taste.
08 -
1 bay leaf (optional).
09 -
1 parmesan rind (optional).
10 -
Fresh parsley for garnish.
11 -
Grated parmesan for garnish.
12 -
Extra virgin olive oil for garnish.
# Instructions:
01 -
Roughly chop onion, carrots, celery, and garlic.
02 -
Simmer vegetables in broth with bay leaf and parmesan rind for 20 minutes until soft.
03 -
Remove bay leaf and rind. Strain vegetables and blend with 1/2 cup water until smooth.
04 -
Return blended vegetables to broth and mix well.
05 -
Bring to boil, add pastina and cook 5-6 minutes, stirring often.
06 -
Garnish with parsley, parmesan and olive oil if desired.
# Notes:
01 -
Use low sodium broth to control salt level.
02 -
Stir pasta frequently to prevent sticking.
03 -
Parmesan rind adds extra flavor.