Pasties for everyone ⭐️🥣

Ingredients

• 2 stalks Celery Stalks (trimmed and diced)
• 1 medium Onion (peeled and diced)
• 2 large Carrots (peeled and diced)
• 4 cups Low‑Sodium Chicken Stock (store‑bought or homemade)
• 1 cup Star‑Shaped Pastina (approximately half of a standard 2‑cup box)
• 2 tablespoons Fresh Parmesan Cheese (finely grated)
• 1/4 teaspoon Black Pepper (freshly ground)
• to taste Salt (use sparingly because stock is low‑sodium)

Instructions

1. Prep the Vegetables

   Trim and dice the celery stalks, peel and dice the onion, and peel and dice the carrots into uniform ½‑inch pieces.

   Time: PT10M

2. Simmer the Broth

   Place the diced vegetables in a large pot, add 4 cups of low‑sodium chicken stock, and bring to a gentle simmer over medium heat. Reduce to low and let cook for 45‑60 minutes, until the vegetables are very tender.

   Time: PT55M

   Temperature: medium heat

3. Blend to a Smooth Soup

   Carefully transfer the hot vegetable‑stock mixture to a blender (or use an immersion blender) and blend until completely smooth. Return the pureed soup to the pot.

   Time: PT5M

4. Cook the Pastina

   Stir in 1 cup of star‑shaped pastina and cook over medium heat for about 8 minutes, or until the pasta is al dente.

   Time: PT8M

   Temperature: medium heat

5. Season and Serve

   Season the soup with salt and freshly ground black pepper to taste. Sprinkle the grated Parmesan over each bowl just before serving.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

12 g

Carbohydrates

28 g

Fat

6 g

Fiber

3 g