Pastina

• portions: 8 servings
• temps total: 50 minutes

Ingrédients

4 cups chicken broth

3 cups water

3 large carrots (peeled and cut into about 3 inch pieces)

3 celery stalks (cut into about 3 inch pieces)

1 large yellow onion (cut into quarters)

3 cloves garlic

1 teaspoon salt

16 ounces cooked pastina (or small pasta of your choice)

Instructions

To a large stock pot, add the chicken broth, water, carrots, celery, onion, garlic, and salt. Bring everything to a boil over high heat. Reduce heat to medium low, cover and cook for about 45 minutes, until the vegetables are tender.

While the vegetables are cooking, cook the pastina to al dente, drain and set aside.

Once the vegetables are soft, remove them from the liquid and add them to a blender along with 1 cup of the liquid. Blend until smooth.

Pour the puréed vegetables back into the liquid and stir. Serve the vegetable broth with the cooked pastina and enjoy!

Nutrition

• Calories: 224 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 0.03 g
• Lipides Insaturés: 0.07 g
• Cholestérol: 2 mg
• Sodium: 749 mg
• Glucides Totaux: 46 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 8 g