👀 MUST TRY RECIPE❗️Ultimate 😋Cozy Comfort In A Bowl🍲

Ingredients

• 2 pieces Carrots (peeled and cut into 1‑inch chunks)
• 2 stalks Celery Stalks (chopped)
• 1 large Onion (peeled and quartered)
• 2 cloves Garlic Cloves (peeled)
• 1 medium Potato (peeled and diced)
• 8 cups Water (for simmering vegetables)
• to taste pinch Salt (adjust seasoning as needed)
• to taste pinch Black Pepper (freshly ground)
• 1 cup Pastina (small star‑shaped pasta)
• 0.5 cup Parmesan Cheese (freshly grated)

Instructions

1. Prep the Vegetables

   Peel the carrots and potato, quarter the onion, peel the garlic, and chop all vegetables into roughly 1‑inch pieces.

   Time: PT10M

2. Start the Broth

   Place the large soup pot on the stove, add 8 cups of water, the prepared vegetables, and a pinch of salt. Bring to a gentle boil over medium‑high heat.

   Time: PT5M

3. Simmer the Vegetables

   Reduce the heat to a low simmer and let the vegetables cook for 45 minutes, or until they are completely tender.

   Time: PT45M

   Temperature: simmer

4. Puree the Veggies

   Using a slotted spoon, transfer the cooked vegetables to the blender. Add about 1 cup of the hot broth, then blend until smooth.

   Time: PT5M

5. Return the Puree to the Pot

   Pour the blended vegetable puree back into the pot, stir, and let it come back to a gentle simmer. Adjust seasoning with more salt or pepper if desired.

   Time: PT2M

   Temperature: simmer

6. Cook the Pastina

   In a separate saucepan, bring salted water to a boil. Add the pastina and cook according to package directions (about 5 minutes) until al dente. Drain in a colander.

   Time: PT5M

   Temperature: boiling

7. Plate and Serve

   Ladle the hot soup into bowls, add a generous handful of cooked pastina, and finish with a sprinkle of freshly grated Parmesan cheese.

   Time: PT3M

Nutrition Facts

Calories

180

Protein

6 g

Carbohydrates

30 g

Fat

4 g

Fiber

3 g