Serves 1
Directions
- 1Roughly chop the celery, carrot, garlic, and yellow onion.
- 2Place vegetables in a pot and cover with chicken stock.
- 3Add fresh thyme, rosemary, and bay leaf to the pot and simmer until tender.
- 4Remove the herbs, then blend the boiled vegetables and stock until smooth.
- 5Boil the pastina in a separate pot of water.
- 6Drain the cooked pastina and stir in butter, salt, pepper, and some parmesan cheese.
- 7Serve the pastina in a bowl and pour the warm vegetable soup broth over it.
Ingredients
- 4 stalks celery, roughly chopped
- 1 whole carrot, roughly chopped
- 1 whole yellow onion, peeled and halved
- 1 bulb garlic, peeled
- 1 liter chicken stock
- 1 bunch fresh thyme
- 1 sprig fresh rosemary
- 1 whole bay leaf (optional)
- 1 cup pastina
- 1 tbsp butter
- to taste salt
- to taste pepper
- 1/2 cup parmesan cheese, grated
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