Italian Pastina Soup

• portions: 4 servings
• temps actif: 2 minutes
• temps total: 27 minutes

Ingrédients

1 cup pastina pasta (I’ve used stelline pastina shape)

1 brown onion

2 carrots

2 celery sticks

4 garlic cloves

6 cups vegetable broth (or chicken broth) - I've used low-sodium

Salt and black pepper to taste

*Optional - 1 bay leaf and 1 parmesan rind

Garnish (optional) - chopped parsley, grated parmesan cheese, drizzle of olive oil

Instructions

Roughly chop the onion, carrots, celery and garlic cloves (you don’t need to be too precise)

Pour the vegetable broth in a large pot and add the chopped vegetables, bay leaf and parmesan rind. Season well with salt and black pepper, then place the lid on and simmer for approximately 20 minutes over medium-high heat

With a fork, check that the vegetables are cooked (they should be soft and tender). Remove the bay leaf and rind then strain out the vegetables through a slotted spoon or colander

Add the cooked vegetables to a blender with ½ cup of water and blend until smooth

Pour the blended vegetables back to the pot with the vegetable broth and stir through. Taste for seasoning

Bring soup back to a boil, then add the pastina pasta. Ensure to stir the pastina every minute or so, to ensure it doesn't stick to the bottom (pastina usually takes about 5-6 minutes to cook)Serve in bowls - optional garnish with chopped parsley, grated parmesan cheese and a drizzle of olive oil and enjoy your soothing Pastina Soup!

Nutrition

• Calories: 201 kcal
• Lipides Totaux: 1 g
• Lipides Saturés: 0.02 g
• Lipides Insaturés: 0.05 g
• Sodium: 34 mg
• Glucides Totaux: 43 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 6 g
• Protéines: 8 g