This PASTA is Grandma's Cure For Everything (Pastina 2 ways)

Ingredients

• 0.75 cup Ancini di Pepe Pasta (small pearl‑shaped pastina, uncooked)
• 3 cup Low‑Sodium Chicken or Vegetable Broth (preferably homemade or low‑sodium store‑bought)
• 1 cup Tuscan Kale (Lacinato Kale) (torn into bite‑size strips, stems removed)
• 0.25 cup Carrot (peeled and diced into small batons)
• 2 clove Garlic Cloves (minced or smashed)
• 1 Large Egg (beaten, for egg‑drop)
• 0.25 tsp Red Chili Flakes (optional, for mild heat)
• 2 tbsp Unsalted Butter (divided, room temperature)
• 0.25 cup Parmesan Cheese (freshly grated, plus extra for serving)
• 1 tsp Extra Virgin Olive Oil (for drizzling at the end)
• to taste Freshly Cracked Black Pepper (for finishing)
• to taste Salt (preferably kosher or sea salt)

Instructions

1. Prep Vegetables

   Rinse the Tuscan kale, remove stems, and tear leaves into bite‑size strips. Peel the carrot and cut into thin batons, then dice into small pieces about the size of the pasta. Mince the garlic cloves.

   Time: PT10M

2. Sauté Vegetables

   Heat 1 tbsp butter and 1 tsp olive oil in the saucepan over medium heat. Add the carrot batons, kale strips, and minced garlic. Sauté, stirring occasionally, until the carrots begin to soften and the kale wilts, about 3–4 minutes.

   Time: PT4M

   Temperature: Medium

3. Add Broth and Season

   Pour in the 3 cups of broth, add a pinch of salt and the red chili flakes (if using). Stir and bring the mixture to a gentle boil.

   Time: PT2M

   Temperature: Medium‑High

4. Cook Pastina

   Add the 0.75 cup ancini di pepe pasta to the boiling broth. Reduce heat to a simmer and cook, stirring occasionally, for about 9 minutes or until the pasta is al dente and has absorbed most of the liquid.

   Time: PT9M

   Temperature: Simmer

5. Incorporate Egg Drop

   Turn off the heat. Quickly whisk the beaten egg in a small bowl, then slowly drizzle it into the hot soup while stirring vigorously to create thin ribbons of cooked egg.

   Time: PT1M

6. Finish with Butter and Cheese

   Stir in the remaining 1 tbsp butter and the 0.25 cup grated Parmesan until melted and fully incorporated.

   Time: PT1M

7. Plate and Serve

   Ladle the soup into serving bowls, drizzle with a little extra virgin olive oil, sprinkle additional Parmesan, and finish with freshly cracked black pepper.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

20g

Carbohydrates

45g

Fat

26g

Fiber

4g