Ingredients
- 6 cups water
- 1 vegetable bouillon cube
- 1 small yellow onion, chopped
- 1 large carrot, chopped
- 2 celery sticks, chopped
- 3 whole garlic cloves, peeled
- 1/2 cup pastina pasta
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot over medium-high heat, add water, vegetable bouillon cube, chopped onion, carrot, celery, and garlic cloves. Stir and bring to a boil.
- Cover and cook for 20 minutes or until vegetables are tender.
- Using a slotted spoon, remove vegetables and transfer them to a blender. Add 1 cup of the broth and blend until smooth.
- Pour the blended vegetable mixture back into the pot and stir well to combine.
- Bring the soup back to a boil, then add the pastina pasta. Cook for about 5 minutes, stirring occasionally, until pastina is tender.
- Season with salt and black pepper to taste.
- Serve hot, garnished with freshly chopped parsley.
Notes
- To adjust thickness, increase or decrease the amount of broth used after blending.
- Watch the pastina carefully—it cooks quickly in just 4–6 minutes and can overcook easily.
- Do not add more pastina than listed, as it expands and absorbs a lot of broth during cooking.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 4g
- Sodium: 580mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
