“Pastina in Broth”, also known as “Pastina in Brodo” in Italian, is a simple dish that combines vegetables and chicken/beef stock to create a flavorful and delicious soup. It is often referred to as “Italian Penicillin”, due to its “healing properties”. This makes it the perfect meal of choice for Italians when they are suffering from a cold. This is also a fantastic dish to cook in Fall/Winter. While there are many variations of pastina this is my personal favorite recipe! Below is a YouTube video that shows the step by step process!
Pastina In Brodo (Pastina Soup)
Description
"Pastina in Broth", also known as "Pastina in Brodo" in Italian, is a simple dish that combines vegetables and chicken/beef stock to create a flavorful and delicious soup. It is often referred to as "Italian Penicillin", due to its "healing properties".
Ingredients
Instructions
-
Prepping Your Veggies
Peel carrots and celery sticks with vegetable peeler. Peel your garlic and onion. Roughly chop carrots, celery and onion. Smash garlic cloves.
-
Cooking Your Veggies
Pour extra virgin olive oil in a 5qt stock pot set to medium heat. Drop in your veggies and sauté for about 5 minutes. Pour in your chicken stock and water and bring to a boil. Drop in your bay leaf. Reduce to a simmer and cook veggies for 30 minutes.
-
Blending Your Veggies
After your vegetables are cooked, remove them from the pot and blend them with some of your stock. Make sure remove your bay leaf before blending. Once you have a smooth puree, pour it back into your pot with the rest of the stock. Season to taste with salt and pepper.
-
Cooking Your Pastina
Bring your soup back up to a boil then drop in your pastina of choice. Cook for around 8-10 minutes or until pastina is al dente.
-
Finishing Touches
Serve with a drizzle of extra virgin olive oil, some fresh cracked black pepper and grated parmigiano reggiano. Then it's time to dig in!
