Ingredients:
2 carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
1 cup pastina (tiny star-shaped pasta or other small pasta shapes)
1 medium yellow onion, chopped
6 cups low-sodium chicken or vegetable broth
Salt and black pepper, to taste
Fresh parsley, chopped
Grated Parmesan cheese
Extra virgin olive oil
Directions:
Sauté the Vegetables:
Heat a large pot over medium heat and add a drizzle of olive oil.
Sauté the onion, carrots, celery, and garlic for about 5-7 minutes, until the vegetables are softened and fragrant.
Simmer the Broth:
Pour in the broth and bring the mixture to a boil.
Reduce the heat to low and simmer for 15-20 minutes to develop the flavors.
Cook the Pastina:
Stir in the pastina and cook according to the package instructions, usually about 6-8 minutes, until the pasta is tender. Stir occasionally to prevent sticking.
Season the Soup:
Season the soup with salt and black pepper to taste.
Serve:
Ladle the hot soup into bowls.
Garnish each serving with chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.
Enjoy this comforting and flavorful Pastina Soup as a light meal or starter
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