Ingredients:

• 1 cup pastina pasta (stelline shape recommended)
• 1 brown onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery sticks, roughly chopped
• 4 garlic cloves, smashed
• 6 cups vegetable broth (or chicken broth, low-sodium)
• Salt and black pepper to taste
• Optional: 1 bay leaf, 1 parmesan rind
• Garnish: Chopped parsley, grated parmesan cheese, drizzle of olive oil (optional)

Instructions:

1. Prep Vegetables:
   • Roughly chop the onion, carrots, celery, and garlic (no need for precise chopping).
2. Simmer Broth:
   • In a large pot, pour the vegetable broth and add the chopped vegetables, bay leaf, and parmesan rind (if using).
   • Season with salt and black pepper.
   • Cover and simmer on medium-high heat for about 20 minutes.
3. Check Vegetable Softness:
   • Once the vegetables are soft, remove the bay leaf and parmesan rind.
   • Use a slotted spoon or colander to strain the vegetables from the broth.
4. Blend Vegetables:
   • Transfer the cooked vegetables to a blender, adding ½ cup of water.
   • Blend until smooth.
5. Combine and Season:
   • Return the blended vegetable mixture to the pot with the broth and stir.
   • Taste and adjust seasoning if necessary.
6. Cook the Pastina:
   • Bring the soup back to a boil, then add the pastina pasta.
   • Stir occasionally to prevent sticking.
   • Let it cook for 5-6 minutes, or until tender.
7. Serve:
   • Ladle the soup into bowls and garnish with parsley, grated parmesan, and a drizzle of olive oil, if desired.

Notes:

• A low-sodium vegetable broth has been used for this recipe.

Nutrition

Calories: 201kcal | Carbohydrates: 43g | Protein: 8g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 34mg | Potassium: 155mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5107IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg