Hidden Veggie Pastina (Italian Penicillin) by @kalejunkie

40 min

6 servings

🍲

1.9 l

Chicken broth

🥕

3

Carrots

🥬

4 stalks

Celery

🧅

1

Yellow onion

🧄

3 cloves

Garlic

🍗

2

Chicken bouillon paste

🧀

1

Parmesan rind

🌿

2

Bay leaves

🍝

360 ml

Pastina

🫙

1 tsp

Turmeric

🧂

1 tsp

Kosher salt

🧀

120 ml

Parmigiano reggiano cheese

⚫

Pepper

🍋

Lemon juice

  1. Add
    • Chicken broth
    • Carrots
    • Celery

    In a large pot, add the broth, carrots, celery, onion, garlic, bouillon, parmesan rind, and bay leaves.

  2. Heat

    Turn heat to medium-high and bring to a gentle boil.

  3. Reduce
    • Carrots

    Cover, reduce heat to medium, and cook for 25 minutes or until carrots have softened.

  4. Cook
    • Pastina
    • Chicken broth

    While the broth is cooking, bring another pot of water to a boil and cook the pastina until al dente.

  5. Drain
    • Pastina

    Drain the pastina and set aside.

  6. Transfer
    • Carrots
    • Celery
    • Yellow onion

    Remove all the vegetables from the pot and transfer to a blender.

  7. Add
    • Chicken broth
    • Turmeric

    Add 1-2 cups of the broth as well as the turmeric and salt to the blender, then blend until smooth.

  8. Return

    Return the blended mixture to the pot and stir until incorporated.

  9. Serve
    • Pastina

    To serve, divide the cooked pasta into bowls.

  10. Pour
    • Chicken broth

    Pour the broth on top.

  11. Add
    • Parmigiano reggiano cheese
    • Pepper
    • Lemon juice

    Add lots of parmigiano reggiano cheese on top, along with black pepper and lemon juice.

Hidden Veggie Pastina (Italian Penicillin) by @kalejunkie

40 min

6 servings

🍲

1.9 l

Chicken broth

🥕

3

Carrots

🥬

4 stalks

Celery

🧅

1

Yellow onion

🧄

3 cloves

Garlic

🍗

2

Chicken bouillon paste

🧀

1

Parmesan rind

🌿

2

Bay leaves

🍝

360 ml

Pastina

🫙

1 tsp

Turmeric

🧂

1 tsp

Kosher salt

🧀

120 ml

Parmigiano reggiano cheese

⚫

Pepper

🍋

Lemon juice

Preparation Steps

  1. Step 1/11

    In a large pot, add the broth, carrots, celery, onion, garlic, bouillon, parmesan rind, and bay leaves.

    🍲Chicken broth
    🥕Carrots
    🥬Celery
    🧅Yellow onion
    🧄Garlic
    🍗Chicken bouillon paste
    🧀Parmesan rind
    🌿Bay leaves
    🍲Large pot

  2. Step 2/11

    Turn heat to medium-high and bring to a gentle boil.

    🍲Large pot

  3. Step 3/11

    Cover, reduce heat to medium, and cook for 25 minutes or until carrots have softened.

    🥕Carrots
    🍲Large pot

  4. Step 4/11

    While the broth is cooking, bring another pot of water to a boil and cook the pastina until al dente.

    🍝Pastina
    🍲Pot

  5. Step 5/11

    Drain the pastina and set aside.

    🍝Pastina
    🧺Colander

  6. Step 6/11

    Remove all the vegetables from the pot and transfer to a blender.

    🥕Carrots
    🥬Celery
    🧅Yellow onion
    🧄Garlic
    🧀Parmesan rind
    🌿Bay leaves
    🍲Large pot

  7. Step 7/11

    Add 1-2 cups of the broth as well as the turmeric and salt to the blender, then blend until smooth.

    🍲Chicken broth
    🫙Turmeric
    🧂Kosher salt

  8. Step 8/11

    Return the blended mixture to the pot and stir until incorporated.

    🍲Large pot
    🥄Ladle

  9. Step 9/11

    To serve, divide the cooked pasta into bowls.

    🍝Pastina
    🥣Bowls

  10. Step 10/11

    Pour the broth on top.

    🍲Chicken broth
    🥣Bowls
    🥄Ladle

  11. Step 11/11

    Add lots of parmigiano reggiano cheese on top, along with black pepper and lemon juice.

    🧀Parmigiano reggiano cheese
    ⚫Pepper
    🍋Lemon juice
    🥣Bowls

Composition

Ingredients

Types

Broth, Vegetables, Dairy, Herbs, Grains, Pasta, Spices, Fruit

Ingredients

Chicken broth, Carrots, Celery, Yellow onion, Garlic, Chicken bouillon paste, Parmesan rind, Bay leaves, Pastina, Turmeric, Kosher salt, Parmigiano reggiano cheese, Pepper, Lemon juice

Notes

Chicken broth (bone broth used for more protein and nutrients), Carrots (large, peeled and halved), Celery (halved), Yellow onion (roughly chopped), Pastina (uncooked, any small pasta shape like stelline or acini di pepe), Parmigiano reggiano cheese (freshly grated), Pepper (to taste), Lemon juice (to taste)

Allergens

Celery, Milk, Gluten

Dietetics

Dietary regimen

Nut-Free, Sugar-Free

Calories

290 kcal

Macro nutrients

Protein: 14g, Carbohydrates: 38g, Fat: 8g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Sodium: 980mg, Calcium: 180mg, Potassium: 350mg, Iron: 1.5mg

Vitamins

Vitamin A: 180mcg, Vitamin C: 6mg, Vitamin K: 12mcg, Vitamin B6: 0.2mg

Preparation

Time Information

Preparation

15 minutes

Cooking

25 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Large pot, Pot, Colander, Ladle, Bowls

Appliances

Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Sick Day Comfort Food, Everyday Family Meal

Origin

Source

Platform

instagram

Original Creator

@kalejunkie

Origin

Cuisine

Italian, Italian-American

Geographic

Italy, Europe

Various

Aspect

Texture

Smooth, Saucy, Tender

Flavors

Savory, Umami, Citrusy, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store broth and pasta separately in airtight containers to prevent the pastina from absorbing all the liquid,reheat gently on the stove, adding extra broth or water if needed), freezer : up to 2-3 months (freeze the blended vegetable broth alone (without pasta) in an airtight container,cook fresh pastina when ready to serve)