Hidden Veggie Pastina

A comforting Italian soup with hidden veggies, perfect for curing colds or a broken heart.

By @kalejunkie

Original recipe source

Cook time: 30 minutes

Servings: 6

Ingredients

• 8 cups chicken broth
• 3 large carrots
• 4 stalks celery
• 1 yellow onion
• 3 cloves garlic
• 2 tb chicken bouillon paste
• 0 parmesan rind (amount not specified)
• 2 bay leaves
• 1.5 cups pastina
• 1 cup broth
• 1 tsp turmeric
• 1 tsp kosher salt
• 0.5 cup parmigiano reggiano cheese
• 0 black pepper (amount not specified)
• 0 lemon juice (amount not specified)

Instructions

1. In a large pot, add the chicken broth, carrots, celery, onion, garlic, chicken bouillon paste, parmesan rind, and bay leaves.
2. Turn heat to medium-high and bring to a gentle boil.
3. Cover and reduce heat to medium and cook for 25 minutes or until carrots have softened.
4. While the broth is cooking, bring another pot of water to a boil and cook the pastina until al dente.
5. Drain the cooked pasta and set aside.
6. Remove all the veggies from the pot and transfer to a blender.
7. Add 1-2 cups of the broth, turmeric, and salt to the blender.
8. Blend until smooth and return the mixture to the pot and stir until incorporated.
9. To serve, divide the cooked pasta into bowls and pour the broth on top.
10. Add freshly grated parmigiano reggiano cheese, black pepper, and lemon juice to taste.