Dinners
Acini Di Pepe Soup
4 servings
份量2 minutes
活動時間15 minutes
總時間食材
6 cups chicken stock (I legit keep homemade chicken stock in the freezer for this)
¾ cup Acini di Pepe pasta
1 tbsp fresh oregano (chopped, plus more for garnish; may sub dried in a pinch)
1 lemon (juiced, plus wedges for serving; optional)
1 tbsp salted butter (make it a heaping tbsp and the very best quality you can get your hands on)
步驟
Boil
Bring chicken stock to a boil in a medium-sized pot.
Simmer
When the chicken stock comes to a roaring boil, add Acini di Pepe pasta; stir, lower heat, and simmer for 8ish minutes. I say 'ish' because the pasta I currently have took a couple of minutes longer. Taste at the 8 minute mark to see if they're done and go from there.
Herbs
Meanwhile, I normally drop in the chopped oregano towards the end of cooking, let's say the 6 minute marker.
Lemon
When Acini di Pepe is cooked, remove the soup from heat; stir in the fresh lemon juice.
Butter
My husband's Nëna Vali taught me to stir in a spoonful of good-quality butter at the very end, right before serving. TOTAL GAME CHANGER!
Serve with lemon wedges and small oregano leaves (optional).
營養
每份大小
-
卡路里
218 kcal
總脂肪
5 g
飽和脂肪
1 g
不飽和脂肪
3 g
反式脂肪
1 g
膽固醇
11 mg
鈉
517 mg
總碳水化合物
32 g
膳食纖維
2 g
總糖
7 g
蛋白質
12 g
4 servings
份量2 minutes
活動時間15 minutes
總時間