Ingredients
- 1 cup pastina pasta (e.g., stelline)
- 1 onion brown cut into pieces
- 2 carrots that have been chopped
- 2 celery sticks cut into pieces
- 4 cloves of garlic, minced
- 6 cups vegetable broth (or chicken broth)
- Black pepper and salt to taste
- Optional Optional: 1 bay leaf 1 parmesan rind
- Optional garnish Optional garnishes: chopped parsley, grated Parmesan cheese sprinkle of olive oil
Instructions
- In a large pan add the vegetable broth, and make sure to bring the broth up to a low simmer.
- Add the chopped onions, carrots along with celery, minced garlic, bay leaves (if with) to the pot. Add the black and salt.
- Cover the pot with water and let the stew simmer for approximately 20 minutes or until the vegetables are soft.
- Take the bay leaf and parmesan rind (if employed) out of the pan. Utilizing a spoon with a slotted handle to strain all the vegetables that have been cooked.
- Blend the cooked vegetables using 1 cup water till it is smooth. Blend the vegetables using an immersion blender or a blender for this process.
- The blended mixture is returned to the pot, stirring it thoroughly. Taste and adjust the seasoning as necessary.
- The soup should be brought back up to an unbeatable boil before adding the pasta. Cook for about 5-7 minutes, stirring frequently to avoid sticking.
- Once the pastina has reached at an al dente stage, serve it hot and garnish with chopped parsley pieces, grated Parmesan cheese, and dollop of olive oil.
Notes
- Stir the soup continuously to keep pastina from sticking.
- Do not overcook the pasta It usually takes about 5 to 7 minutes.
- To add more flavor, add an rind of parmesan during the simmering.
- Prep Time: 5 MINUTES
- Cook Time: 20 MINUTES
Nutrition
- Serving Size: 1 BOWL
- Calories: 201 KCAL
- Sugar: 6 g
- Sodium: 34 mg
- Fat: 1 g
- Saturated Fat: 0.02 g
- Unsaturated Fat: 0.05 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 g