Italian Penicillin Soup (Print Version)

# Ingredients:

01 - 8 cups vegetable broth.
02 - 1 onion, peeled and quartered.
03 - 1/4 inch ginger.
04 - 2 carrots, peeled.
05 - 4 sticks celery, sliced in half.
06 - 6 cloves garlic.
07 - 1 teaspoon salt.
08 - 1½ cup dry pastina.
09 - Freshly cracked black pepper.
10 - Fresh parsley, chopped.

# Instructions:

01 - Bring vegetable broth to a boil in a pot. Add vegetables and simmer for 25 minutes until softened.
02 - Cook pastina separately while vegetables are simmering.
03 - Remove vegetables with slotted spoon and transfer to blender with 2 cups broth. Cool slightly, then blend until smooth.
04 - Pour vegetable puree back into broth and stir. Serve over cooked pastina in bowls.
05 - Top with fresh parsley and black pepper before serving.

# Notes:

01 - Can use any small pasta shape like orzo or mini shells.
02 - Add chili for extra heat.
03 - Can add coconut milk or cashews for creamier texture.
04 - Vegetables can be swapped (e.g. pumpkin for carrot).

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