Pastina Soup Bowl (Print Version)
# Ingredients:
→ Main Items
01 -
6 cups of chicken broth, low-salt preferred
02 -
1 parmesan rind (around 2 inches long)
03 -
2 peeled carrots, cut into big chunks
04 -
2 celery stalks, cut into large chunks
05 -
1 yellow onion, chopped into big pieces
06 -
Salt (Kosher), adjust as needed
→ Pasta
07 -
1 and 1/2 cups of small pasta like pastina, acini di pepe, orzo, or alphabets
→ Toppings
08 -
Fresh parsley leaves, finely chopped (1/4 cup)
09 -
Parmesan cheese, freshly grated
# Instructions:
01 -
Throw broth, onion, carrots, celery, parmesan rind, and a pinch of salt into a large pot with a lid. Start it on high to boil, then lower the heat, cover, and let the veggies soften for about 20–30 minutes.
02 -
Fish out the parmesan rind. Scoop the cooked veggies out with a slotted spoon and toss them into a food processor. Add a scoop or two of broth and blend until silky. Pour the veggie mixture back into the pot.
03 -
Crank the heat up to high and get the broth bubbling again. Drop the tiny pasta in and cook it until soft, about 3 minutes. Take it off the heat once done.
04 -
Check the salt and tweak if needed. Spoon it into bowls, sprinkle some parsley and grated cheese on top, and enjoy it warm.
# Notes:
01 -
Freeze parmesan rinds, as they can be tossed straight into dishes without thawing.
02 -
This broth keeps in the fridge for up to 5 days, but the pasta might soak up too much liquid.
03 -
When storing leftovers, cook pasta separately to avoid it getting mushy and mix when ready to eat.