Pastina Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Pour 6 cups of low-sodium chicken broth into a pot. Add the prepared onion, carrot, and celery chunks along with the parmesan rind.
   ▶ ≈0:24
2. 2
   Turn the heat to medium-high and bring the broth to a boil.
   ▶ ≈0:38
3. 3
   Once boiling vigorously, reduce heat to low and partially cover the pot. Simmer for about 20 minutes until the vegetables are very tender and have broken down.
   ▶ ≈1:36
4. 4
   Remove the softened vegetables from the broth using a slotted spoon or tongs, and transfer them to a food processor. Discard the parmesan rind.
   ▶ ≈2:07
5. 5
   Blend the vegetables in the food processor until they reach a smooth purée consistency, adding a ladle or two of broth if needed to help blend.
   ▶ ≈2:34
6. 6
   Pour the vegetable purée back into the pot with the broth and stir to combine. The broth should now have a beautiful golden-orange color.
   ▶ ≈3:12
7. 7
   Return the heat to medium-high and bring the soup back to a boil.
   ▶ ≈4:02
8. 8
   Add a pinch of salt to taste.
   ▶ ≈4:44
9. 9
   Once the soup is at a rolling boil, stir in the 1.5 cups of pastina pasta.
   ▶ ≈4:50
10. 10
    Cook for about 3 minutes until the pastina is tender. Be mindful that the pasta will continue to absorb liquid even after the heat is turned off, so avoid overcooking.
    ▶ ≈5:03
11. 11
    Ladle the soup into bowls, top with grated parmesan cheese and fresh parsley garnish, and serve immediately while hot.
    ▶ ≈5:25