Pastina Soup
Pastina soup is cozy, delicious, and incredibly simple to make! My vegan version of this classic Italian features tender little pasta bits with veggies in a soothing broth. This soup is exactly what you need, whether you’re battling a cold or just craving some delicious comfort food!
Servings: 5
Calories: 275kcal
Ingredients
- 2 tablespoons olive oil
- 1 leek, white and pale green parts only, chopped
- 2 medium carrots, sliced
- 2 medium celery stalk, diced
- 3 garlic cloves, minced
- 8 cups vegetable broth
- 1 ½ cups dried pastina pasta
- Salt and pepper, to taste
- ¼ cup chopped fresh parsley
Instructions
- Coat the bottom of a large pot with the olive oil and place it over medium heat. Give the oil a minute to heat up, then add the leek, carrots, and celery. Sweat the vegetables for about ten minutes, until they start to soften up, stirring frequently.
- Push the vegetables to the side, then add the garlic. Sauté the garlic for about one minute, stirring constantly, until it becomes very fragrant.
- Stir in the broth, then raise the heat to high. Bring the broth to a boil. Lower the heat and let the mixture simmer for fifteen minutes, stirring occasionally.
- Stir in the pastina pasta. Raise the heat to high until the soup comes back to a boil, then lower the heat again and let the soup simmer until the pastina is tender, which should be about six minutes, but may vary depending on what brand of pasta you're using. Stir the soup occasionally as it simmers.
- Remove the pot from heat and season the soup with salt and pepper to taste. Stir in the parsley.
- Ladle the soup into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 275kcal | Carbohydrates: 49g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1539mg | Potassium: 176mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5499IU | Vitamin C: 9mg | Calcium: 32mg | Iron: 2mg