Italian Penicillin

Ingredients

• 4 cups Water (tap water)
• 4 cups Chicken Broth (low‑sodium, store‑bought or homemade)
• 2 pieces Carrots (peeled and diced)
• 2 pieces Celery Stalks (diced)
• 1 piece Onion (medium, diced)
• 2 cloves Garlic (minced)
• 1 tsp Salt (adjust to taste)
• ½ tsp Black Pepper (optional, freshly ground)
• 1 tsp Chicken Bouillon (optional for extra depth)
• 1 cup Pastina (any tiny pasta shape, such as star or alphabet)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Prep Vegetables

   Peel and dice the carrots, dice the celery stalks, dice the onion, and mince the garlic.

   Time: PT10M

2. Combine Base Liquids and Veggies

   In a stock pot, add water, chicken broth, the diced vegetables, salt, and pepper. Turn the heat to high and bring to a rolling boil.

   Time: PT5M

   Temperature: 100°C

3. Simmer Vegetables

   Cover the pot, reduce heat to a gentle simmer, and cook for 45 minutes until the vegetables are very tender.

   Time: PT45M

   Temperature: 95°C

4. Blend Vegetables into Puree

   Transfer the cooked vegetables and about 1 cup of the broth to a blender. Add the chicken bouillon and blend until smooth and creamy.

   Time: PT5M

5. Return Puree to Pot

   Pour the blended mixture back into the pot, stirring to combine with the remaining broth.

   Time: PT2M

6. Cook Pastina

   Add the pastina to the soup and cook for 8‑10 minutes, stirring occasionally, until the pasta is tender.

   Time: PT10M

   Temperature: 100°C

7. Final Seasoning and Serve

   Taste the soup and adjust salt or pepper if needed. Ladle into bowls and garnish with chopped parsley.

   Time: PT2M

8. Optional Rest for Deeper Flavor

   Allow the soup to cool, then refrigerate for up to 24 hours. Reheat gently before serving.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

30 g

Fat

2 g

Fiber

2 g