Pastina

This Italian soup historically is made for sick family members. It’s called “Italian Penicillin” and is said to help illnesses go away!

It’s very simple and quick. Simmer, puree and serve. The secret ingredient is a rind from Parmesan Reggiano which is simmered with the vegetable soup. Keep these rinds in your freezer after you’ve finished the cheese. It adds a sweet umami flavor to this soup and many other sauces and soups

Homemade chicken broth is a perfect base for Pastina but a quick alternative is broth made from Better Than Bouillon

Ingredients

7 cups chicken broth

4 large carrots, peeled and cut in 4 inch pieces

2 medium onions, peeled and quartered

4 ribs celery, cut in 4 inch pieces

4 inch piece of Parmesan Reggiano rind

Salt to taste

1 1/2 cups tiny pasta such as Acini di Pepe by DeCecco

Finely grated Parmesan Reggiano for serving

Chopped parsley for serving, optional

Directions

1. In a Dutch oven or large saucepan combine broth, vegetables and Parmesan rind
2. Bring to a boil, cover and simmer till vegetables are very tender. At least 30 minutes
3. With a slotted spoon remove vegetables from soup and place in a food processor. Remove Parmesan rinds and discard.
4. Purée vegetables until very smooth. Return this purée to the pot of broth and whisk together. Cover and simmer 2 minutes
5. Add salt if needed
6. Now you have 2 options with adding the pasta. My choice is to cook the tiny pasta in water as directed on its package. Drain and add some pasta to each bowl and pour the soup over it
7. The second option is to cook the pasta in the soup until tender. Either method is good
8. Make sure to use the tiny pasta. I use the Acini de Pepe style of pasta by DeCecco
9. When serving the soup and pasta make sure it’s piping hot and for sure top with finely grated Parmesan!
10. The added chopped parsley is for color and can be added to each bowl if you like
11. Voila!