60 Million Views - Italian Penicillin / Pastina

Ingredients

• 4 cups Water (for base broth)
• 4 cups Chicken Broth (low‑sodium)
• 1 cup Carrots (peeled and diced)
• 1 cup Celery (diced)
• 1 cup Onion (diced, medium onion)
• 2 cloves Garlic (minced)
• 1 tsp Chicken Bouillon (or 1 cube)
• 1 cup Pastina (small star‑shaped pasta)
• 0.25 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep the Vegetables

   Peel and dice the carrots, dice the celery and onion, and mince the garlic. Set aside in a bowl.

   Time: PT10M

2. Start the Broth

   In a stock pot combine 4 cups water, 4 cups chicken broth, and the diced vegetables. Bring to a roaring boil over high heat, partially cover the pot.

   Time: PT10M

   Temperature: high heat

3. Simmer the Soup

   Reduce the heat to low and let the mixture simmer gently for 45 minutes, or until the vegetables are very tender.

   Time: PT45M

   Temperature: low simmer

4. Cook the Pastina

   While the broth simmers, bring a separate pot of salted water to a boil. Add the pastina and cook according to package directions, about 8 minutes, until al dente. Drain and set aside.

   Time: PT10M

   Temperature: 212°F

5. Blend the Soup Base

   Using a ladle, transfer several cups of the hot broth with vegetables into a blender. Add the chicken bouillon and blend until smooth. Vent the blender lid slightly to allow steam to escape.

   Time: PT5M

6. Combine and Re‑heat

   Pour the blended mixture back into the stock pot, stir in the remaining broth, and warm over low heat for 2 minutes. Adjust seasoning with salt and pepper.

   Time: PT2M

   Temperature: low

7. Serve

   Place a serving of cooked pastina in each bowl, ladle the hot soup over the pasta, and finish with a generous sprinkle of grated Parmesan cheese.

   Time: PT3M

Nutrition Facts

Calories

210

Protein

10g

Carbohydrates

30g

Fat

5g

Fiber

2g