Pastina Soup
a come together quick Italian Vegetable Soup - a warm hug in a bowl!
Ingredients
- 1 cup Pastina pasta Acini di Pepe, Orzo, alphabet
- 1 large onion peeled and roughly chopped
- 2 large carrots peeled and roughly chopped
- 2 Celery sticks cleaned and roughly chopped
- 4 garlic cloves chopped
- 6 cups broth vegetable, chicken or turkey
- Kosher salt and black pepper
- 1 bay leaf
- 1 parmesan rind
- fresh parsley optional chopped
- Parmesan Reggiano freshly grated
Instructions
- Roughly chop the onion, carrots, celery and garlic cloves.
- In a large stock pot add the broth, cut up veggie, bay leaf and Parmesan rind. Season with salt and pepper. Bring to a boil, place the lid on the pot and lower the heat to medium for approximately 20 minutes. Until the veggies are soft.
- Once the veggies are soft and cooked through, remove the bay leaf and rind. Strain the veggies to your blender with a cup of the liquid. Blend until smooth.
- Pour the blended veggies back into the broth and stir through. Test for seasoning.
- Bring soup back to a boil and add the pasta, stirring every so often, so the pasta does not stick to the bottom. Cook until the pasta is done, 6-9 minutes.
- Serve in bowl, optional garnish with chopped parsley, grated parmesan cheese.