Description
A warm bowl of pastina soup with tiny stars swimming in a silky vegetable broth, perfect for chilly mornings or quiet dinners.
Ingredients
Scale
- 10.5 cups water or organic unsalted vegetable broth
- 1 yellow onion, peeled and quartered
- 2 celery ribs, roughly chopped
- 3 carrots, peeled and chopped
- 4 garlic cloves, smashed
- Salt, to taste
- 1 cup pastina (or any small pasta shape)
- Parmigiano-Reggiano, for garnish (about 1 tablespoon per serving)
Instructions
- In a large pot, bring 10.5 cups of water or unsalted vegetable broth to a boil.
- Add the quartered onion, chopped celery, chopped carrots, smashed garlic cloves, and a pinch of salt. Return to a gentle boil.
- Reduce heat to medium-low and simmer, uncovered, for 45 minutes until the vegetables are completely soft and aromatic. Stir occasionally.
- Turn off the heat. Using a slotted spoon, transfer the softened vegetables to a blender with about 1–2 cups of the hot broth. Blend until very smooth and velvety.
- Return the blended vegetable purée to the pot with the reserved broth. Stir well to combine and reheat gently over low heat. Adjust salt to taste.
- Cook pastina separately according to package instructions (usually 5–7 minutes in boiling salted water).
- To serve: add a portion of cooked pastina to each bowl and ladle the hot, blended vegetable broth over it. Garnish with grated Parmigiano-Reggiano. Serve immediately.
Notes
Reserve some broth before blending to control thickness; keep pastina al dente by cooking it separately.
- Prep Time: 15
- Cook Time: 45
- Category: Soup
- Method: Simmering and Blending
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 135
- Sugar: 3g
- Sodium: 225mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg