Pastina (Italian Penicillin)

• servings: 6 servings
• active time: 10 minutes
• total time: 1 hour 5 minutes

Ingredients

4 cups organic chicken or vegetable broth (homemade or store-bought)

6 cups water

3 celery ribs (cut in half)

3 carrot stalks (peeled and cut in half)

6 garlic cloves (whole)

1 yellow or white onion (whole)

1 tsp salt

1-2 tbsp chicken bouillon powder, sub equal amounts of better than bouillon (more to taste)

1 lb Pastina

Parmigiano reggiano cheese (for topping)

Directions

In a large stock pot, combine water and chicken (or veggie) broth.

Add the celery (3 cut in 1/2), carrots (3), garlic (6 cloves, whole), onion (1, whole), and salt (1tsp) to the pot and bring to a boil over medium-high heat.

Once boiling, reduce the heat to medium-low, partially cover the pot, and let it simmer for about 45 minutes.

After 45 minutes, use a slotted spoon to remove the vegetables. Place them in a blender along with two full ladles (I do 2 cups) of broth and the chicken bouillon (1-2Tbsp), then blend until smooth.

Add the blended veggies back into the pot of broth and give it a good stir. ***WE REMOVED REMAINING BROTH, ADDED BLENDED VEGGIES BACK TO POT, THEN ADDED STOCK TO DESIRED CONSISTENCY - I did 2 cups**

Cook the pastina separately. Once it’s ready, pour the flavorful broth over it, and don’t forget the final touch, a sprinkle of Parmesan cheese!

Nutrition

• Calories: 303 kcal
• Total Fat: 2 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.2 g
• Cholesterol: 3 mg
• Sodium: 1203 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 11 g