Ingredients
Scale
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- Black pepper, to taste
- Parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina or other small pasta shape
- 1 lemon, more as desired
- To Serve
- Freshly grated parmesan
- Black pepper
- Drizzle of olive oil (optional)
- Chopped parsley (optional)
Instructions
- Add olive oil to a large pot and heat to medium. Add vegetables, salt, and pepper. Cook for 4–5 minutes, stirring occasionally, until slightly browned.
- Add the parmesan rind and broth. Cover and bring to a gentle boil, then reduce heat to medium-low and simmer for 25–30 minutes until vegetables are very soft.
- Remove the parmesan rind. Use an immersion blender to puree the vegetables until completely smooth. Alternatively, blend vegetables in a heat-safe blender and return to the pot.
- Add pastina to the simmering soup and cook for 8–10 minutes until al dente, stirring occasionally.
- Turn off the heat and stir in the juice of one lemon. Adjust seasoning and lemon juice as desired.
- Serve hot, garnished with parmesan, black pepper, olive oil, and parsley if desired.
Notes
If planning to store leftovers, cook the pastina separately and add it to individual servings to prevent it from absorbing too much broth.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian