Easy Pastina Soup

• servings: 4 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

10 ½ cups water (2 ½ liters), you can also use organic unsalted veggie broth or use ½ water and ½ broth )

1 yellow onion (peeled and halved)

2 celery ribs (cut in half)

3 carrots (peeled)

4 garlic cloves (peeled)

salt (start with ½ tablespoon, then taste and adjust)

1 cup pastina (boiled (any small pasta shape, such as orzo, little stars, or tiny macaroni noodles)

parmigiano (for garnish)

Directions

Fill a large pot with the water (or ½ water and ½ organic unsalted vegetable broth) and heat over high heat. Add the onion, celery, carrots, and garlic and season with salt. Bring the contents to a boil.

Once the broth is boiling, reduce the heat to medium-low and semi cover the pot with a lid. Let cook for 45 minutes or until the veggies are all super soft and the quantity of liquid has reduced. Taste for seasoning and adjust with more salt, if needed.

Using a slotted spoon, transfer the veggies to a blender, as well as 2 ladles full of broth. Blend until the mixture is smooth, 1 to 2 minutes. Return the blended mixture back to the pot of broth and stir.

Meanwhile, separately boil any pastina of choice in a small pot of salted water.

Add a ladle of the cooked pastina to the bottom of a bowl, pour the broth on top, and dust with some parm. Enjoy!

Nutrition

• Calories: 185 kcal
• Total Fat: 1 g
• Saturated Fat: 0.03 g
• Unsaturated Fat: 0.11 g
• Sodium: 66 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 6 g