Pastina Soup
Serves 6
This pastina soup recipe is filled with tiny pasta and tender vegetables. With its golden, flavorful broth, it's soothing, nourishing, and comforting. I love it when I'm under the weather or on any chilly day!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, chopped into small pieces (2½ cups)
- 3 celery ribs, chopped into small pieces (1 cup)
- 1¼ teaspoons sea salt
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 4 garlic cloves, chopped
- 6 fresh thyme sprigs, bundled, or 1 teaspoon dried thyme
- 1 bunch fresh parsley, stems bundled, leaves chopped and reserved for garnish
- 2 bay leaves
- 1 Parmesan rind, plus freshly grated Parmesan for serving
- 8 cups vegetable broth
- 8 ounces pastina, about 1 cup
- 2 tablespoons fresh lemon juice
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, ½ teaspoon of the salt, and pepper. Cook, stirring occasionally, for 8 to 10 minutes, or until softened.
- Stir in the garlic, then add the thyme and parsley bundles, bay leaves, Parmesan rind, broth, and the remaining ¾ teaspoon salt. Stir, then bring to a boil. Reduce the heat to maintain a simmer and cook, uncovered, for 25 to 30 minutes, or until the vegetables are tender. Remove and discard the Parmesan rind, bay leaves, and thyme and parsley bundles.
- Use a slotted spoon to scoop 2 cups of the vegetables out of the pot. Transfer to a blender and add 1 cup of the broth. Allow to cool slightly, then blend until completely smooth. Stir the puree back into the pot.
- Bring the soup to a vigorous simmer. Add the pastina and cook until tender, about 9 to 15 minutes depending on the type of pasta you’re using. Stir in the lemon juice and season to taste.
- Serve topped with freshly grated Parmesan and chopped fresh parsley leaves.