Ingredients
- 1 cup pastina pasta (I’ve used stelline pastina shape)
- 1 brown onion
- 2 carrots
- 2 celery sticks
- 4 garlic cloves
- 1 bay leaf (optional)
- 6 cups vegetable broth (or chicken broth)
- Salt and black pepper to taste
- Garnish (optional) – chopped parsley, grated parmesan cheese, drizzle of olive oil
Instructions
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Roughly chop the onion, carrots, celery and garlic cloves (you don’t need to be too precise)
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Pour the vegetable broth in a large pot and add the chopped vegetables and bay leaf. Season well with salt and black pepper, then place the lid on and simmer for approximately 20 minutes over medium-high heat
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With a fork, check that the vegetables are cooked (they should be soft and tender). Then discard the bay leaf and strain out the vegetables through a slotted spoon or colander
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Add the cooked vegetables to a blender with ½ cup of water and blend until smooth
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Pour the blended vegetables back to the pot with the vegetable broth and stir through. Taste for seasoning
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Bring soup back to a boil, then add the pastina pasta. Ensure to stir the pastina every minute or so, to ensure it doesn’t stick to the bottom (pastina usually takes about 5-6 minutes to cook)
Serve in bowls – optional garnish with chopped parsley, grated parmesan cheese and a drizzle of olive oil and enjoy your soothing Pastina Soup!
