This is a very simple soup dish to make…the pastina cooks quickly and you can have this on your dinner table in no time. Serve this soup with freshly grated parmesan cheese for depth of flavor.
1 Tablespoon Extra-Virgin Olive Oil
1 Cup Celery, Chopped
1 Cup Carrot, Chopped
½ Cup Onion, Chopped
5 Cups Chicken Broth
4 oz. Parmesan Cheese (cut into a small wedge)
1 Cup Star-Shaped Pastina
1 Tbsp. Italian Herbs
Salt & Pepper to Taste
Parmesan Cheese, Grated
In a large soup pan, add the olive oil, chopped celery, carrot and onion. Saute over medium heat for approx. 7 minutes. Add the chicken broth and bring to a boil. Add the parmesan cheese wedge and heat for approx. 10 minutes. Add the pastina and stir well. Bring the broth back to a boil, then lower the heat and simmer for approx. 5-7 minutes, until the pasta is cooked through. Add the Italian herbs, salt and pepper to taste. Serve warm with freshly grated parmesan cheese.