Pastina Soup
Portions| 4
Prep Time|10 Minutes
Cooking Time|30 Minutes
Ingredients
- 6 cups chicken broth
- 1 onion, finely chopped
- 1/2 small head of cauliflower
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2-3 garlic cloves, minced
- 1 cup pastina pasta
- Salt and pepper to taste
- Fresh parsley and/or Parmesan for garnish
Cooking Directions
- Start by finely chopping the onion, carrots, and celery. Break the cauliflower into small florets and mince the garlic cloves.
- In a large pot, heat a tablespoon of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Stir in the minced garlic and cook for another minute. Add the cauliflower florets and cook for 2-3 more minutes.
- Pour in the chicken broth and bring the mixture to a simmer. Let it cook for about 15-20 minutes, or until the vegetables are tender.
- Add the pastina pasta to the pot and cook for an additional 5-7 minutes, or until the pasta is tender and has absorbed some of the broth.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls. Optionally, garnish with fresh parsley or a sprinkle of Parmesan cheese for extra flavor.
