Cozy Pastina Soup
Carrot, celery and onion simmered in a good broth and then blended straight back into it, so the soup carries body and color without any cream. Tiny pasta goes in at the very end, and Parmesan and olive oil finish each bowl.
Ingredients
For the Soup
- 6 cups low-sodium chicken or vegetable broth use one you would happily drink
- 2 carrots peeled and roughly chopped
- 2 celery stalks roughly chopped
- 1 yellow onion roughly chopped
- 4 cloves garlic smashed
- 1 Parmesan rind optional, for extra savory depth
- Kosher salt and black pepper to taste, seasoned in layers
- 1 cup pastina stelline, acini di pepe, orzo or ditalini
To Serve
- Fresh parsley chopped, for garnish
- Grated Parmesan cheese more than feels sensible
- Extra virgin olive oil for drizzling at the table
Equipment
- Large pot
- Blender or Immersion Blender
Instructions
Simmer the Vegetables
- Put the broth, carrots, celery, onion, garlic and the Parmesan rind if you are using it into a large pot. Add a small pinch of salt and bring it up over medium heat.
- Once it reaches a boil, lower the heat, cover the pot and simmer for about 20 minutes, until a fork slides straight through a piece of carrot.
Blend the Base
- Remove the Parmesan rind. Scoop the vegetables and about half a cup of the broth into a blender and puree until completely smooth. An immersion blender used in the pot works too and gives a slightly coarser result.
- Stir the blended vegetables back into the pot with the remaining broth. Taste and season properly with salt and pepper now rather than later.
Cook the Pastina
- Bring the soup back to a gentle boil and stir in the pastina.
- Cook for 5 to 6 minutes, or according to the packet, stirring often so the pasta does not settle and stick to the bottom of the pot. Pull it off the heat while the pastina still has the faintest bite.
Finish and Serve
- Ladle the soup into bowls. Top each one with chopped parsley, plenty of grated Parmesan and a drizzle of extra virgin olive oil, and serve immediately.
Notes
Make it ahead: cook and blend the broth base, then refrigerate it on its own for up to 4 days. Boil the pastina separately, drain it and store it apart, and combine them when you reheat. Done that way the soup on day three is identical to the soup on day one.
Storing: cooked all in one pot it keeps 3 days in the refrigerator, and the pasta keeps drinking the broth as it sits, so loosen each bowl with broth or water when reheating. The blended base freezes for up to 3 months. Cooked pastina does not freeze well, so boil fresh pasta on the day.
Substitutions: stir in a cup of shredded cooked chicken with the pasta, or beat one egg with a spoonful of Parmesan and stir it into the hot soup off the heat for a stracciatella version. For a dairy-free bowl, skip the rind and the cheese and add a teaspoon of nutritional yeast.
Doneness: pull the pot off the heat while the pastina still has the faintest bite, because it keeps cooking in the bowl.
Nutrition values are an estimate.
Nutrition
Calories: 210kcal | Carbohydrates: 34g | Protein: 9g | Fat: 5g | Saturated Fat: 1.5g | Cholesterol: 6mg | Sodium: 460mg | Potassium: 370mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4800IU | Vitamin C: 8mg | Calcium: 110mg | Iron: 1.2mg