Ingredients:

• 1 cup pastina pasta (stelline works great!)
• 1 brown onion
• 2 carrots
• 2 celery stalks
• 4 garlic cloves
• 6 cups vegetable broth (or chicken broth), low sodium preferred
• Salt and black pepper, to taste
• Optional: 1 bay leaf, 1 parmesan rind
• For garnish (optional): Chopped parsley, grated parmesan, olive oil drizzle

 Instructions:

1. Roughly chop the onion, carrots, celery, and garlic—no need to be perfect.
2. In a large pot, pour in the broth and add your chopped veggies, bay leaf, and parmesan rind (if using). Season with salt and pepper. Cover and let simmer on medium-high for about 20 minutes.
3. Once the veggies are soft and tender, remove the bay leaf and parmesan rind.
4. Use a slotted spoon to scoop out the vegetables and blend them with ½ cup of water until smooth.
5. Return the blended veggies to the pot and stir to combine with the broth. Taste and adjust seasoning as needed.
6. Bring the soup back to a boil, then stir in the pastina. Cook for 5–6 minutes, stirring frequently to keep the pasta from sticking.
7. Serve warm in bowls. Add your favorite garnishes—parsley, parmesan, a drizzle of olive oil—and enjoy the comfort in every spoonful.

Tip:

Nutrition
Calories: 201kcal | Carbohydrates: 43g | Protein: 8g | Fat: 1g | Saturated Fat: 0.02g |
Cholesterol: 0mg | Sodium: 34mg | Potassium: 155mg | Fiber: 4g | Sugar: 6g |
Vitamin A: 5107IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg