Easy Pastina Soup Recipe (Print Version)
# Ingredients:
01 -
6 cups low-sodium chicken broth.
02 -
1 medium yellow onion, sliced into large pieces.
03 -
2 carrots, peeled and sliced into large pieces.
04 -
2 celery ribs, sliced into large pieces.
05 -
1 parmesan rind (about 2-inches long).
06 -
Kosher salt.
07 -
1 1/2 cup pastina or tiny pasta.
08 -
1/4 cup finely chopped parsley leaves.
09 -
Grated parmesan cheese for serving.
# Instructions:
01 -
Combine broth, onion, carrots, celery, parmesan rind, and salt in large pot. Bring to boil, then lower heat, cover and simmer 20-30 minutes until vegetables are tender.
02 -
Remove parmesan rind. Transfer vegetables to food processor with some broth, blend until smooth. Return to pot.
03 -
Bring broth back to boil. Add pastina and cook about 3 minutes until tender.
04 -
Check seasoning, add salt if needed. Ladle into bowls and top with parsley and grated parmesan.
# Notes:
01 -
Save parmesan rinds in freezer for future use.
02 -
Broth keeps in fridge for 5 days.
03 -
For leftovers, cook pasta separately to avoid sogginess.