Tiny Pasta Soup (Print Version)
# Ingredients:
01 -
6 cups chicken or veggie broth, low-sodium.
02 -
1 Parmesan rind, optional.
03 -
Salt and black pepper, to your taste.
04 -
1 medium onion, yellow, diced.
05 -
2 carrots, chopped after peeling.
06 -
2 stalks celery, diced.
07 -
1 cup small pastina (star pasta).
08 -
4 garlic cloves, finely chopped.
09 -
Extra virgin olive oil, for cooking and topping.
10 -
Fresh parsley, roughly chopped.
11 -
Grated Parmesan, for garnish.
# Instructions:
01 -
Warm some olive oil in a big pot on medium heat. Toss in onion, carrots, celery, and garlic. Let them soften, about 5-7 minutes.
02 -
Pour in the broth and drop in the Parmesan rind if you’re using it. Turn up the heat to boil, then lower and let it simmer for 15-20 minutes.
03 -
Mix in the pastina with the simmering broth, stirring now and then. Allow it to cook for 6-8 minutes until tender.
04 -
Fish out the Parmesan rind and season the soup with black pepper and salt to your preference.
05 -
Serve in bowls and sprinkle parsley, grated Parmesan, and a drizzle of olive oil over the top.
# Notes:
01 -
The Parmesan rind gives a richer taste.
02 -
Swap pastina for any mini pasta.
03 -
Store in the fridge for up to 3 days.
04 -
Add more broth during reheating if it thickens too much.