Hidden Veggie Italian Pastina Soup by @themodernnonna

55 min

6 servings

💧

2.5 L

Water

🧅

1

Onion

🥬

2 stalks

Celery

🥕

3

Carrots

🧄

4 cloves

Garlic

🧂

7.5 mL

Salt

🍝

230 g

Pastina

🧀

55 g

Parmigiano

  1. Peel
    • onion
    • celery
    • carrots

    Peel the onion, carrots, and garlic cloves. Halve the 2 celery ribs.

  2. Place
    • onion
    • celery
    • carrots

    Place the onion, celery, carrots, and garlic in a large pot. Pour in 2.5 L (10.6 cups) water.

  3. Stir
    • salt

    Stir in 1/2 tablespoon salt. Bring the vegetable broth to a boil over high heat.

  4. Reduce
    • Onion
    • Celery
    • Carrots

    Reduce the heat to maintain a simmer. Cook for 45 minutes, until all vegetables are very tender.

  5. Cook
    • pastina
    • salt
    • Water

    Bring a second pot of salted water to a boil. Cook 225 g (8 oz) pastina according to its package time.

  6. Drain
    • pastina

    Drain the cooked pastina. Divide it among 4 serving bowls.

  7. Transfer
    • onion
    • celery
    • carrots

    Transfer the cooked vegetables to a blender. Add about 500 mL (2 cups) of the hot vegetable broth.

  8. Blend
    • Onion
    • Celery
    • Carrots

    Blend the vegetables and broth until completely smooth. Carefully return the blended mixture to the pot.

  9. Ladle
    • salt
    • pastina

    Taste the blended soup and adjust the salt. Ladle the soup over the pastina.

  10. Grate
    • Parmigiano-Reggiano cheese

    Grate Parmigiano-Reggiano cheese over each bowl. Serve hot.

Hidden Veggie Italian Pastina Soup by @themodernnonna

55 min

6 servings

💧

2.5 L

Water

🧅

1

Onion

🥬

2 stalks

Celery

🥕

3

Carrots

🧄

4 cloves

Garlic

🧂

7.5 mL

Salt

🍝

230 g

Pastina

🧀

55 g

Parmigiano

Preparation Steps

  1. Step 1/10

    Peel the onion, carrots, and garlic cloves. Halve the 2 celery ribs.

    🧅onion
    🥬celery
    🥕carrots
    🧄garlic
    🔪vegetable peeler
    🔪chef's knife
    🪵cutting board

  2. Step 2/10

    Place the onion, celery, carrots, and garlic in a large pot. Pour in 2.5 L (10.6 cups) water.

    🧅onion
    🥬celery
    🥕carrots
    🧄garlic
    💧water
    🍲large pot

  3. Step 3/10

    Stir in 1/2 tablespoon salt. Bring the vegetable broth to a boil over high heat.

    🧂salt
    🍲large pot

  4. Step 4/10

    Reduce the heat to maintain a simmer. Cook for 45 minutes, until all vegetables are very tender.

    🍲large pot

  5. Step 5/10

    Bring a second pot of salted water to a boil. Cook 225 g (8 oz) pastina according to its package time.

    🍝pastina
    🧂salt
    🍲large pot

  6. Step 6/10

    Drain the cooked pastina. Divide it among 4 serving bowls.

    🍝pastina
    🧺colander
    🥣serving bowls

  7. Step 7/10

    Transfer the cooked vegetables to a blender. Add about 500 mL (2 cups) of the hot vegetable broth.

    🧅onion
    🥬celery
    🥕carrots
    🧄garlic
    💧water
    🥄ladle

  8. Step 8/10

    Blend the vegetables and broth until completely smooth. Carefully return the blended mixture to the pot.

    🍲large pot

  9. Step 9/10

    Taste the blended soup and adjust the salt. Ladle the soup over the pastina.

    🧂salt
    🍝pastina
    🥄ladle
    🥣serving bowls

  10. Step 10/10

    Grate Parmigiano-Reggiano cheese over each bowl. Serve hot.

    🧀Parmigiano-Reggiano cheese
    🧀grater
    🥣serving bowls

Composition

Ingredients

Types

Liquid, Vegetables, Herbs and Spices, Grains, Pasta

Ingredients

Water, Onion, Celery, Carrots, Garlic, Salt, Pastina, Parmigiano

Notes

Water (or veggie broth), Onion (whole, peeled), Celery (ribs, halved), Garlic (peeled, whole), Salt (to taste, start with this amount and adjust), Pastina (boiled separately in salted water, or in the broth, seme di melone shape used), Parmigiano (fresh, for dusting)

Allergens

Gluten

Dietetics

Dietary regimen

Vegetarian, Nut-Free, Soy-Free

Calories

270 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 47g, Fat: 4g, Fiber: 5g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 820mg, Potassium: 430mg, Calcium: 140mg, Iron: 2.1mg

Vitamins

Vitamin A: 660mcg RAE, Vitamin C: 7mg, Vitamin K: 24mcg, Folate: 105mcg DFE

Preparation

Time Information

Preparation

10 minutes

Cooking

45 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, vegetable peeler, cutting board, large pot, colander, ladle, grater, serving bowls

Appliances

Blender, Stove

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Cold Weather, Comfort Meal, Sick Day

Origin

Source

Platform

instagram

Original Creator

@themodernnonna

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Velvety, Tender, Brothy, Soft

Flavors

Savory, Mild, Garlicky, Cheesy, Vegetable-forward

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Cool promptly,Store in an airtight container,Store pastina separately when possible), freezer : 3 months (Freeze blended soup without pastina,Use a freezer-safe airtight container,Cook fresh pastina when reheating)