Main
Italian Penicillin (Pastina Soup)
1 h 5 minServes 6Nutri-Score B€
B
1 h 5 min
1 h 5 minItalian Penicillin (Pastina Soup)
what you need
Ingredients
chicken broth (organic, or vegetable broth)Pantry960 ml
waterOther1.4 litres
celery ribs (cut in half)Produce3 pieces
carrots (peeled and cut in half)Produce3 pieces
garlic cloves (whole)Produce6 pieces
onion (yellow or white, whole)Produce1 piece
saltSpices5 g- chicken bouillon (optional)Pantry15 g
pastina pasta (or orzo or ditalini)Grains250 g
Parmesan cheese (freshly grated)Dairy40 g
per serving
Nutrition
185kcal
- Carbs
- 33 g
- Proteins
- 7 g
- Fat
- 3 g
what you’ll use
Tools
Stockpot
Blender
Slotted spoon
Ladle
Saucepan
step by step
Method
- Step 1
Build the broth
- Add the water and chicken broth to a stock pot.
- Add the celery, carrots, garlic cloves and onion, then season with the salt.
- Bring to a boil over medium-high heat.
- Step 2
Simmer the vegetables
- Reduce the heat to medium-low and partially cover the pot.
- Cook until the vegetables are tender.
- Step 3
Blend the vegetables
- Remove the vegetables with a slotted spoon and place them in a blender.
- Add a couple of ladlefuls of broth and the chicken bouillon.
- Blend until smooth and stir the mixture back into the broth.
- Step 4
Cook the pasta
- Cook the pastina in a separate saucepan of salted water until al dente.
- Drain the pasta.
- Step 5
Serve
- Pour the hot broth over the pasta.
- Sprinkle generously with Parmesan cheese and enjoy.
most cooked first