Serves 1
Directions
- 1Combine broth, carrots, celery, onion, garlic and rosemary to a pot and bring to a boil.
- 2Reduce to a simmer and cook.
- 3Remove the rosemary sprigs. Take out veges along with 1 cup of broth and add to a blender; blend until smooth.
- 4Pour blended veggies back into the pot with the remaining broth and stir to combine. Season with salt, pepper and lemon juice (optional).
- 5In a separate pot, cook your pasta.
- 6Add cooked pasta to a bowl and pour the soup over it. Top with fresh parsley and Parmesan cheese.
Ingredients
- 6 cup broth
- 4 carrot
- 2 stalk celery
- 1 onion
- 4 garlic clove
- 2 sprig rosemary
- lemon juice (optional)
- 1 cup pastina pasta
- fresh parsley (optional)
- salt (optional)
- pepper (optional)
- parmesan cheese (optional)
Equipment
potblender
Tips
- Lemon juice is optional.
- Top with fresh parsley and Parmesan cheese before serving.
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