Making the Italian penicillin *Pastina* soup

Ingredients

• 4 pieces Carrots (peeled and diced)
• 1 heart Celery Heart (cleaned and chopped)
• 1 large Onion (peeled and quartered)
• 3 cloves Garlic (minced)
• 4 cups Chicken or Vegetable Broth (low‑sodium preferred)
• 4 cups Water (tap water)
• 1 cup Small Pasta (Pastina) (star‑shaped or alphabet pasta)
• to taste Salt (seasoning)
• to taste Black Pepper (freshly ground)

Instructions

1. Prep the Vegetables

   Peel and dice the carrots, clean and chop the celery heart, quarter and peel the onion, and mince the garlic cloves.

   Time: PT15M

2. Combine Broth and Water

   In a large pot, pour in 4 cups of chicken or vegetable broth and 4 cups of water, then add all the prepared vegetables.

   Time: PT5M

3. Simmer the Soup

   Bring the mixture to a boil, then reduce to a gentle simmer and cook for about 45 minutes, or until the vegetables are very tender.

   Time: PT45M

   Temperature: simmer

4. Cook the Pasta

   While the soup simmers, bring a separate pot of water to a boil, add a pinch of salt, and cook 1 cup of small pasta until al dente according to package directions (about 8‑10 minutes). Drain and set aside.

   Time: PT10M

   Temperature: boiling

5. Blend the Soup

   When the vegetables are tender, carefully transfer the hot soup to a blender (or use an immersion blender) and blend until completely smooth.

   Time: PT5M

6. Season the Soup

   Return the blended soup to the pot, taste, and add salt and freshly ground black pepper as needed.

   Time: PT2M

7. Combine Soup and Pasta

   Ladle the hot soup into serving bowls and stir in the cooked pasta. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

110

Protein

4g

Carbohydrates

45g

Fat

1g

Fiber

3g