Description
This soup has become my go-to recipe when my family is sick. The broth is amazing – simple, light, flavorful, and nourishing! It’s absolute comfort food.
Ingredients
Units
Scale
For the Broth:
- 2 tablespoons olive oil
- 3 large carrots, peeled and cut into large chunks
- 2 stalks of celery, cut into large chunks
- half of 1 yellow onion, peeled and cut into large chunks
- 4 cloves garlic, peeled and smashed
- 10 cups chicken or vegetable broth (I use 10 cups water plus 2 tablespoons Better Than Bouillon chicken base)
- 1 teaspoon salt
For Serving:
- 1 1/2 cups pastina (I use Stelline from the Good and Gather brand at Target)
- freshly grated Parmesan cheese for topping
Instructions
- Saute Veggies: Heat oil in a large Dutch oven over medium high heat. Add the chunky carrots, celery, onion, and garlic to the pot. Sauté for 5 minutes.
- Simmer: Add broth and salt. Simmer for 30 minutes, until the vegetables are very tender.
- Remove Veggies: Use a slotted spoon to transfer the vegetable chunks to a bowl. Set aside to cool for a few minutes (you don’t want to add scorching hot veggies to your plastic blender).
- Blend: When the veggies have cooled a bit, blend them with 1-2 cups broth until very smooth. Add the blended mixture back to the pot; stir to incorporate.
- Pastina: Cook pasta according to package directions. Drain and toss with olive oil and a pinch of salt.
- Serve: Put a scoop of pastina in a shallow bowl. Ladle the steaming hot broth over the top, and top each bowl with freshly grated Parmesan.
- Prep Time: 5 minutes
- Cook Time: 40 minutes