Easy Pastina Soup
This Pastina Soup is incredibly comforting and healing. It’s the ultimate Italian comfort food. This recipe is perfect for picky eater as all the veggies are hidden by blending them into the broth, so you don’t get the taste or texture of veggies.
Servings: 4
Ingredients
- 10.5 cups water (2 ½ liters), you can also use organic unsalted veggie broth or use ½ water and ½ broth
- 1 yellow onion peeled and halved
- 2 celery ribs cut in half
- 3 carrots peeled
- 4 garlic cloves peeled
- salt (start with ½ tablespoon, then taste and adjust)
- 1 cup pastina boiled (any small pasta shape, such as orzo, little stars, or tiny macaroni noodles)
- parmigiano for garnish
Instructions
- Fill a large pot with the water (or ½ water and ½ organic unsalted vegetable broth) and heat over high heat. Add the onion, celery, carrots, and garlic and season with salt. Bring the contents to a boil.
- Once the broth is boiling, reduce the heat to medium-low and semi cover the pot with a lid. Let cook for 45 minutes or until the veggies are all super soft and the quantity of liquid has reduced. Taste for seasoning and adjust with more salt, if needed.
- Using a slotted spoon, transfer the veggies to a blender, as well as 2 ladles full of broth. Blend until the mixture is smooth, 1 to 2 minutes. Return the blended mixture back to the pot of broth and stir.
- Meanwhile, separately boil any pastina of choice in a small pot of salted water.
- Add a ladle of the cooked pastina to the bottom of a bowl, pour the broth on top, and dust with some parm. Enjoy!
Video
Nutrition
Calories: 185kcal | Carbohydrates: 39g | Protein: 6g | Fat: 1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 66mg | Potassium: 204mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7653IU | Vitamin C: 6mg | Calcium: 46mg | Iron: 2mg
