Pastina Soup

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 tablespoon extra-virgin olive oil

1 celery stalk (finely chopped fine)

1 carrot (peeled and finely chopped)

2 shallots (minced)

3 sprigs of thyme

3/4 teaspoon kosher salt

1 2-inch piece of Parmesan rind

4 cups low-sodium chicken broth

1 cup water

1 1/2 cups little star pasta (stelline) or farfalline

1 cup frozen peas (thawed)

1/2 cup freshly grated Parmesan cheese

1 teaspoon lemon zest (from one large lemon, optional)

Directions

Heat a medium-sized saucepan over medium heat. Add the olive oil, celery, carrot, and shallots and cook, stirring often for about 5 minutes, or until softened.

Add the sprigs of thyme, salt, Parmesan rind, chicken broth, and water. Bring to a simmer and cook for 10 minutes.

Add the pasta and stir with a wooden spoon to prevent sticking to the pan. Return to a simmer and continue to cook for 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.

Remove the thyme sprigs and Parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated cheese and lemon zest, if desired.

Nutrition

• Serving Size: 4