Simple Italian Vegetable Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup pastina pasta (stelline shape)
02 -
6 cups low-sodium vegetable broth
→ Vegetables
03 -
1 brown onion, roughly chopped
04 -
2 carrots, roughly chopped
05 -
2 celery sticks, roughly chopped
06 -
4 garlic cloves, roughly chopped
→ Optional Add-ins
07 -
1 bay leaf
08 -
1 parmesan rind
09 -
Fresh parsley for garnish
10 -
Grated parmesan for serving
11 -
Olive oil for drizzling
# Instructions:
01 -
Roughly chop up your onion, carrots, celery, and garlic - don't worry about being too precise since we'll blend them later.
02 -
Get your broth going in a large pot and add all those chopped veggies, plus the bay leaf and parmesan rind if using. Season well with salt and pepper, cover and let it simmer for about 20 minutes.
03 -
Once the veggies are nice and tender, fish out the bay leaf and rind, then strain the vegetables. Blend them with a bit of water until smooth.
04 -
Put that veggie puree back in the broth and bring it to a boil. Add your pastina and stir frequently so it doesn't stick to the bottom - it'll take about 5-6 minutes to cook.
05 -
Ladle into bowls and finish with some parsley, grated parmesan, and a drizzle of olive oil if you like!
# Notes:
01 -
Stir the pastina frequently while cooking to prevent sticking
02 -
Use low-sodium broth to control the saltiness