Description
A comforting, simple pastina soup made with vegetables, garlic, and small pasta that warms the soul.
Ingredients
Scale
- 10.5 cups water or organic unsalted vegetable broth
- 1 yellow onion, peeled and roughly chopped
- 2 celery ribs, roughly chopped
- 3 carrots, peeled and chopped into 1/2-inch pieces
- 4 garlic cloves, smashed
- Salt, to taste (start with 1/2 tsp if using unsalted broth)
- 1 cup pastina (or any small pasta shape)
- Parmigiano-Reggiano, grated, for garnish (about 1–2 tablespoons per bowl)
Instructions
- In a large pot, bring 10.5 cups of water or broth to a rolling boil over high heat.
- Add the chopped onion, celery, carrots, smashed garlic, and a pinch of salt. Stir once to combine.
- Reduce the heat to medium-low and let the mixture simmer uncovered for 45 minutes, or until the vegetables are very soft. Check periodically and add a little water if the pot reduces too much.
- When the vegetables are soft, transfer them (along with about 1–2 cups of cooking liquid) to a blender. Blend until very smooth and velvety.
- Return the blended vegetable-broth mixture to the pot and stir to combine. Adjust seasoning with salt to taste.
- In a separate small pot, cook the pastina according to package instructions (usually 5–7 minutes) in salted boiling water until tender. Drain and rinse briefly if desired.
- To serve, divide the cooked pastina among bowls and ladle the hot blended broth over it. Top with freshly grated Parmigiano. Enjoy immediately.
Notes
Best served with grated Parmigiano and a drizzle of olive oil. Can be customized with additional toppings like cream or fresh herbs.
- Prep Time: 10
- Cook Time: 55
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 220mg
- Fat: 3.5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 2.3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3.5g
- Protein: 7g
- Cholesterol: 0mg