Italian Penicillin
An absolute hug in a bowl, the perfect soup for when you are in need of some love or a pick-me-up when under the weather.
Servings: 6
Equipment
- Stock pot / Dutch oven
- Blender / Immersion Blender
- 1 Ladle
- 1 Slotted spoon
Ingredients
- 4 cups organic chicken or vegetable broth homemade or store-bought
- 6 cups water
- 3 celery ribs cut in half
- 3 carrot stalks peeled and cut in half
- 6 garlic cloves whole
- 1 yellow or white onion whole
- 1 tsp salt
- 1-2 tbsp chicken bouillon powder more to taste
- 1 lb Pastina
- Parmigiano reggiano cheese for topping
Instructions
- In a large stock pot, combine water and chicken (or veggie) broth.
- Add the celery, carrots, garlic, onion, and salt to the pot and bring to a boil over medium-high heat.
- Once boiling, reduce the heat to medium-low, partially cover the pot, and let it simmer for about 45 minutes.
- After 45 minutes, use a slotted spoon to remove the vegetables. Place them in a blender along with two full ladles of broth and the chicken bouillon, then blend until smooth.
- Add the blended veggies back into the pot of broth and give it a good stir.
- Cook the pastina separately. Once it’s ready, pour the flavorful broth over it, and don’t forget the final touch—a sprinkle of Parmesan cheese!
Nutrition
Calories: 303kcal | Carbohydrates: 62g | Protein: 11g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 3mg | Sodium: 1203mg | Potassium: 172mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5108IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg