Tiny Star Soup (Print Version)
# Ingredients:
01 -
1 cup of tiny pastina pasta (I went with stelline shape).
02 -
1 large brown onion, chopped into chunks.
03 -
2 medium-sized carrots, diced roughly.
04 -
2 sticks of celery, cut into pieces.
05 -
4 garlic cloves, minced into chunks.
06 -
6 cups of broth (use vegetable or chicken, low sodium preferred).
07 -
Add salt and freshly cracked black pepper as needed.
08 -
Optional: 1 bay leaf.
09 -
Optional: 1 leftover parmesan rind.
10 -
Chopped fresh parsley to sprinkle on top.
11 -
Grated parmesan cheese for finishing.
12 -
A drizzle of extra virgin olive oil when serving.
# Instructions:
01 -
Cut up the garlic, carrots, celery, and onion into large pieces.
02 -
Cook the vegetables in your broth along with bay leaf and cheese rind for about 20 minutes until tender.
03 -
Take out the bay leaf and cheese rind, then blend the strained veggies with about half a cup of water until smooth.
04 -
Pour the blended vegetables back into the broth and combine everything well.
05 -
Let it boil, toss in the pastina, and stir occasionally for 5-6 minutes until cooked through.
06 -
Top it off with parsley, grated parmesan, and a splash of olive oil, if you'd like.
# Notes:
01 -
Low-sodium broth gives you more control over the saltiness.
02 -
Give the pasta a good stir regularly to keep it from clumping.
03 -
A parmesan rind boosts flavor but can be skipped.