Main
Italian Penicillin Soup with Pastina
50 minServes 6Nutri-Score B€€
B
50 min
50 minItalian Penicillin Soup with Pastina
what you need
Ingredients
onion (diced)Produce1 piece
celery stalks (diced)Produce6 pieces
carrots (diced)Produce4 pieces
garlic cloves (minced)Produce6 pieces
chicken bone broth (2 cartons, enough to cover the vegetables)Pantry2 litres
Parmesan rind (whole)Dairy1 piece
ground turmeric (ground)Spices2 g- chicken bouillon pastePantry15 g
- bay leavesSpices2 pieces
black pepper (freshly cracked)Spices2 g
pastina (small pasta)Grains200 g
butter (2 tablespoons)Dairy30 g
Parmesan (freshly grated)Dairy40 g
eggDairy1 piece
per serving
Nutrition
221kcal
- Carbs
- 29 g
- Proteins
- 10 g
- Fat
- 7 g
what you’ll use
Tools
Stockpot
Blender
Saucepan
Ladle
step by step
Method
- Step 1
Prepare the vegetables
- Dice the onion, celery and carrots.
- Mince the garlic.
- Step 2
Build the broth
- Throw the vegetables into a large pot.
- Pour in the chicken bone broth to completely cover the vegetables.
- Add the Parmesan rind, turmeric, chicken bouillon paste, bay leaves and cracked pepper.
- Step 3
Bring to a boil and simmer
- Cover the pot and bring to a boil over high heat.
- Simmer until the vegetables are fork tender.
- Step 4
Cook the pastina
- Cook the pastina in a saucepan of boiling water until done.
- Drain and set aside.
- Step 5
Finish the pastina
- Stir the butter and grated Parmesan into the warm pastina.
- Add the egg and mix well.
- Step 6
Blend the soup
- Remove the Parmesan rind and bay leaves from the pot.
- Transfer the vegetables with a little liquid to a blender and blend until smooth.
- Return the blended soup to the pot.
- Step 7
Simmer and serve
- Simmer the soup on low for a few minutes.
- Serve with the pastina, or freeze portions of broth for later.