Pastina Soup
Recipe: https://recipestripper.com/recipes/284ad49a-5fcf-4953-b483-da949222b6b1
Original source: https://www.themediterraneandish.com/pastina-soup/
Recipe image: https://www.themediterraneandish.com/wp-content/uploads/2023/11/TMD-Pastina-Leads-04.jpg

This cozy Italian pastina soup combines tiny pasta with a savory chicken broth enriched with tender vegetables and a Parmesan rind. Finish each bowl with fresh parsley and plenty of grated Parmesan.
Yield: 4
Prep time: PT5M
Cook time: PT35M
Total time: PT40M

Ingredients
- 6 cups low-sodium chicken broth
- 1 medium yellow onion, (sliced into large pieces)
- 2 carrots, (peeled and cut into large pieces)
- 2 celery ribs, (cut into large pieces)
- 1 parmesan rind, (about 2 inches long)
- Kosher salt
- 1 1/2 cup pastina (or any tiny pasta variety, like alphabet, orzo, or acini di pepe)
- 1/4 cup finely chopped parsley leaves, (for garnish)
- Grated parmesan cheese, (for serving)

Instructions
1. Simmer the broth. In a large pot with a lid, combine the chicken broth, onion, carrots, celery, Parmesan rind, and a pinch of salt. Bring to a boil over high heat, then reduce the heat and cover. Simmer until the vegetables are very tender, 20 to 30 minutes.
2. Puree the vegetables. Remove and discard the Parmesan rind. Use a slotted spoon to transfer the vegetables to a food processor. Add a couple of ladlefuls of broth and blend until completely smooth. Scrape the pureed vegetables back into the pot and stir to combine.
3. Cook the pasta. Increase the heat to high and bring the broth to a boil. Stir in the pastina and cook according to the package directions, until tender. Remove the soup from the heat.
4. Finish and serve. Taste and add more salt if needed. Ladle the soup into bowls and finish with chopped parsley and grated Parmesan. Serve hot.