Pastina Soup (Italian Penicillin)
Directions
- 1Heat oil in a large Dutch oven over medium-high heat. Add the chunky carrots, celery, onion, and garlic to the pot.
- 2Sauté the vegetables.
- 3Add broth and salt. Simmer until the vegetables are very tender.
- 4Use a slotted spoon to transfer the vegetable chunks to a bowl to cool for a few minutes.
- 5Blend the cooled vegetables with 1-2 cups of broth until very smooth.
- 6Add the blended mixture back to the pot and stir to incorporate.
- 7Cook pasta according to package directions. Drain and toss with olive oil and a pinch of salt.
- 8Put a scoop of pastina in a shallow bowl. Ladle the steaming-hot broth over the top, then top each bowl with freshly grated Parmesan.
Ingredients
- 2 tbsp olive oil
- 3 large carrot, peeled and cut into large chunks
- 2 stalk celery, cut into large chunks
- 0.5 whole yellow onion, peeled and cut into large chunks
- 4 clove garlic, peeled and smashed
- 10 cup chicken or vegetable broth
- 1 tsp salt
- 1.5 cup pastina
- to taste optional parmesan cheese, freshly grated
- to taste optional olive oil, for tossing pasta
- a pinch optional salt, for pasta
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