Pastina Soup
Recipe from Mediterranean Food & Diet | Easy Recipes | Suzy Karadsheh · original post · full recipe on themediterraneandish.com
Cozy one-pot pastina soup: chicken broth simmered with onion, carrots, celery and a Parmesan rind, the vegetables blended back in, then tiny pasta and a shower of Parmesan.
Ingredients
- low-sodium chicken broth1440 ml
- yellow onion — cut into large pieces1 ea
- carrots — peeled and cut into large pieces130 g
- celery stalks — cut into large pieces2 ea
- parmesan rind — about 5 cm1 ea
- pastina280 g
- fresh parsley — finely chopped15 g
- parmesan cheese — grated, to serve30 g
Method
- In a large pot with a lid, stir together the broth, onion, carrots, celery, Parmesan rind and a pinch of salt. Bring to a boil over high heat, then lower the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
- Discard the Parmesan rind. Use a slotted spoon to transfer the vegetables to a food processor, add a couple of ladles of broth and blend until smooth. Scrape the purée back into the pot.
- Bring the broth back to a boil over high heat and stir in the pastina (or any tiny pasta such as alphabet, orzo or acini di pepe). Cook until tender, about 3 minutes, then remove from the heat.
- Taste and adjust the seasoning, adding more salt if it tastes flat. Ladle into bowls and finish with parsley and grated Parmesan.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
- 1440 ml Vegetable broth instead of low-sodium chicken broth
Simmer the vegetables in the vegetable broth exactly as written; timings are unchanged.
Vegetarian
- 1440 ml Vegetable broth instead of low-sodium chicken broth
Simmer the vegetables in the vegetable broth exactly as written; timings are unchanged.
Vegan
- 1440 ml Vegetable broth instead of low-sodium chicken broth
- Leave out the parmesan rind
- 30 g Dairy-free parmesan instead of parmesan cheese
Simmer the vegetables in the vegetable broth without a rind, and season a little more boldly before adding the pastina; finish with dairy-free parmesan.
Gluten-free
- 280 g Gluten-free pastina instead of pastina
Gluten-free pastina softens quickly, so start checking at 2 minutes and serve straight away.
Dairy-free
- Leave out the parmesan rind
- 30 g Dairy-free parmesan instead of parmesan cheese
Simmer the vegetables without the rind and season a little more boldly; finish with dairy-free parmesan.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- low-sodium chicken broth · 1.44 L
- yellow onion · 1 item
- carrots · 130 g
- celery stalks · 2 items
- parmesan rind · 1 item
- pastina · 280 g
- fresh parsley · 15 g
- parmesan cheese · 30 g