Soup

Italian Penicillin Soup

Name: Italian Penicillin Soup
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 8 cups vegetable broth; 1 onion (peeled and quartered); ¼ inch ginger; 2 carrots (peeled); 4 sticks celery (sliced in half); 6 cloves garlic; 1 tsp salt (omit if vegetable broth is already salty); 1½ cup dry pastina; freshly cracked black pepper; fresh parsley (chopped)

4 servings

portions

5 minutes

temps actif

30 minutes

temps total

Commencer à Cuisiner

Ingrédients

8 cups vegetable broth

1 onion (peeled and quartered)

¼ inch ginger

2 carrots (peeled)

4 sticks celery (sliced in half)

6 cloves garlic

1 tsp salt (omit if vegetable broth is already salty)

1½ cup dry pastina

freshly cracked black pepper

fresh parsley (chopped)

Instructions

Add water or vegetable broth to a pot and bring to a boil. Add all of your vegetables, and simmer for 25 minutes, until slightly softened.

Cook pastina separately while the vegetables are simmering.

Using a slotted spoon, carefully spoon out the whole vegetables and transfer them to your blender, with around 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed.

Pour that back into your broth and stir. To a bowl, add your cooked pastina or pasta of choice, and pour the broth over the top. Top with fresh parsley and black pepper, and enjoy.

Nutrition

Taille de Portion

1 g

Calories

284.7 kcal

Lipides Totaux

1.3 g

Lipides Saturés

0.04 g

Lipides Insaturés

0.12 g

Acides Gras Trans

Cholestérol

Sodium

2516.3 mg

Glucides Totaux

61.4 g

Fibres Diététiques

4.3 g

Sucres Totaux

9.4 g

Protéines

9 g