Main
Pastina Soup (Penicillin Soup)
45 minServes 3Nutri-Score B€
B
45 min
45 minPastina Soup (Penicillin Soup)
what you need
Ingredients
low-sodium chicken brothPantry1.4 litres
onion (peeled and sliced into large pieces)Produce1 piece
carrots (peeled and sliced into large pieces)Produce2 pieces
celery ribs (sliced into large pieces)Produce2 pieces
salt (to taste)Spices3 g
pastina or tiny pastaGrains180 g
grated parmesan cheese (grated, for topping (optional))Dairy30 g- croutons (for topping (optional))Bakery30 g
per serving
Nutrition
269kcal
- Carbs
- 48 g
- Proteins
- 10 g
- Fat
- 4 g
what you’ll use
Tools
Stockpot
Blender
step by step
Method
- Step 1
Simmer the vegetables
- Add the chopped onion, carrots and celery to a pot with the chicken broth.
- Season with salt.
- Bring to a boil, then lower the heat and let simmer until the vegetables are very soft.
- Step 2
Blend the vegetables
- Transfer the cooked vegetables to a blender or food processor.
- Blend until smooth.
- Pour the puree back into the broth in the pot.
- Step 3
Cook the pasta
- Add the pastina to the soup and stir occasionally.
- Cook until the pasta is tender, then remove from the heat and let cool a little before serving.
- Step 4
Serve
- Ladle the soup into bowls.
- Top with grated parmesan cheese or croutons.