Pastina Soup

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 tablespoon olive oil

½ cup minced celery (about 1 stalk, ends discarded)

½ cup minced carrot (about 1 carrot, ends discarded)

½ cup minced onion (about 1 small onion peeled and ends discarded)

1 quart reduced-sodium chicken broth

1 cup star pastina

1 cup frozen petite peas

½ cup grated Parmesan cheese

1 tablespoon fresh lemon zest (optional)

salt and pepper to taste (optional)

Directions

Add the olive oil to a medium pot over medium heat. When warm, add the celery, carrot, and onion. Stir to coat and cook for 2 minutes, or until just starting to soften.

Add the broth and raise the heat to high. When the broth starts to boil, turn down the heat to medium so it simmers.

Add the pasta. Cook for about 8 minutes, stirring occasionally.

Stir in the peas, Parmesan, and lemon zest, if using.

Season to taste with salt and pepper. Serve warm.

Nutrition

• Calories: 289 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Cholesterol: 11 mg
• Sodium: 1210 mg
• Total Carbohydrate: 42 g
• Dietary Fiber: 5 g
• Total Sugars: 6 g
• Protein: 13 g