Pastina Soup

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 stalk celery, finely chopped
  • 1 carrot, finely chopped
  • 2 shallots, minced
  • 3 sprigs thyme
  • Kosher salt
  • 1 2 -inch piece parmesan cheese rind
  • 1 quart chicken stock (homemade or low-sodium)
  • 1 1/4 cups star-shaped pastina
  • 1 cup frozen peas, thawed
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon grated lemon zest (optional)
Directions
  • Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.

  • Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.

  • Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.

  • Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

  • Photograph by Con Poulos


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