Italian Penicillin Soup

• porciones: 4 servings
• tiempo activo: 5 minutes
• tiempo total: 30 minutes

Ingredientes

8 cups vegetable broth

1 onion (peeled and quartered)

¼ inch ginger

2 carrots (peeled)

4 sticks celery (sliced in half)

6 cloves garlic

1 tsp salt (omit if vegetable broth is already salty)

1½ cup dry pastina

freshly cracked black pepper

fresh parsley (chopped)

Instrucciones

Add water or vegetable broth to a pot and bring to a boil. Add all of your vegetables, and simmer for 25 minutes, until slightly softened.

Cook pastina separately while the vegetables are simmering.

Using a slotted spoon, carefully spoon out the whole vegetables and transfer them to your blender, with around 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed.

Pour that back into your broth and stir. To a bowl, add your cooked pastina or pasta of choice, and pour the broth over the top. Top with fresh parsley and black pepper, and enjoy.

Nutrición

• Tamaño de la Porción: 1 g
• Calorías: 284.7 kcal
• Grasa Total: 1.3 g
• Grasa Saturada: 0.04 g
• Grasa No Saturada: 0.12 g
• Sodio: 2516.3 mg
• Carbohidratos Totales: 61.4 g
• Fibra Dietética: 4.3 g
• Azúcares Totales: 9.4 g
• Proteína: 9 g