Italian Classics (Print Version)
# Ingredients:
01 -
1 cup pastina pasta (stelline shape).
02 -
1 brown onion, roughly chopped.
03 -
2 carrots, roughly chopped.
04 -
2 celery sticks, roughly chopped.
05 -
4 garlic cloves, roughly chopped.
06 -
6 cups low-sodium vegetable broth (or chicken broth).
07 -
Salt and black pepper to taste.
08 -
1 bay leaf (optional).
09 -
1 parmesan rind (optional).
10 -
Garnish: chopped parsley, grated parmesan cheese, drizzle of olive oil (optional).
# Instructions:
01 -
Roughly chop the onion, carrots, celery, and garlic cloves (precision is not necessary).
02 -
In a large pot, pour the vegetable broth and add the chopped vegetables, bay leaf, and parmesan rind. Season with salt and black pepper.
03 -
Cover the pot and simmer over medium-high heat for about 20 minutes.
04 -
Check the vegetables with a fork to ensure they are soft and tender, then remove the bay leaf and rind.
05 -
Use a slotted spoon or colander to strain out the vegetables, then transfer them to a blender with ½ cup of water. Blend until smooth.
06 -
Pour the blended vegetables back into the pot with the broth, stir, and adjust seasoning to taste.
07 -
Bring the soup back to a boil, then add the pastina pasta, stirring every minute to prevent sticking. Cook for 5-6 minutes until the pasta is tender.
08 -
Serve in bowls with optional garnishes: chopped parsley, grated parmesan, and a drizzle of olive oil.
# Notes:
01 -
This soup is perfect for cold weather and soothing when feeling under the weather.
02 -
Using a parmesan rind adds depth of flavor but can be omitted for a vegan version.
03 -
Stirring the pasta regularly prevents it from sticking to the pot.