This Pastina Soup is a comforting and nourishing dish with tiny pasta cooked in broth enriched with a medley of blended vegetables.
30 minutes
6
Garlic
Celery
Parmigiano Reggiano
Pepper
Onion
Vegetable Broth
Pastina
Carrots
In a large pot, bring the vegetable broth to a boil. Meanwhile, prep all your veggies. Peel and half the onion, peel the garlic, and cut the ends off and half the celery stalks and carrots.
Don't throw out those veggie scraps! You can compost them, or even better save them to make your own vegetable broth. Learn how in the post linked below!
Add the prepped vegetables to the boiling veggie broth. Cover and boil for 15 minutes.
Remove the vegetables and add them to a blender with about 1/4 cup of the broth.
Blend until smooth and add the puree back to the boiling broth. Stir to combine.
Add the pastina, cover, and boil for an additional 8 minutes, stirring halfway between. After 8 minutes, assess the consistency. If you want to thin out the broth, you can add up to an extra half cup.
Serve hot with freshly grated Parmigiano-Reggiano and black pepper. Enjoy!
I recommend having an extra 1/2 cup or so of vegetable broth on hand just in case you want to thin out your soup after the pastina is cooked.