Pastina Soup

By The Mediterranean Dish · 30 min

Ingredients

Instructions

1. In a large lidded pot, combine the chicken broth, onion, carrots, celery, Parmesan rind and a pinch of salt. Bring to a boil over high heat, then reduce the heat, cover and simmer until the vegetables are very tender, 20 to 30 minutes.
2. Remove and discard the Parmesan rind. Use a slotted spoon to move the vegetables to a food processor, add a couple of ladlefuls of broth and blend until completely smooth. Return the purée to the pot and stir to combine.
3. Raise the heat to high and bring the broth back to a boil. Stir in the pastina and cook according to the package directions until tender. Take the soup off the heat.
4. Taste and add more salt if needed. Ladle into bowls and top with chopped parsley and grated Parmesan. Serve hot.

Summarized from The Mediterranean Dish's video. Watch it for the details.