Vegan Pastina (Comforting Italian Noodle Soup)
Known as “Italian Penicillin”, this Italian noodle soup is the perfect comforting and soothing meal! This vegan pastina recipe is easy to make and only requires a few simple ingredients.
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Servings: 3 servings
Ingredients
- 5.7 ounces dry Stelline Pasta - (little stars, or use any “little” pasta such as acini di pepe, alfabeto and orzo)
- 1 small Carrot - peeled and cut in half
- 2 ribs Celery - cut in half
- 1/2 small onion
- 4 cloves Garlic - peeled
- 6 cups Vegan Chicken Broth
- 1/3 cup grated Vegan Parmesan - plus more for serving
- 1 pinch ground black pepper - or to taste
Instructions
- Add the carrot, onion, celery and garlic to a large pot along with 4 1/2 cups of the broth. Cover the pot and bring it to a boil. Immediately turn down the heat and keep it at a hard simmer for 15 minutes or until all of the vegetables are tender.
- Remove only the vegetables from the pot and add them to a blender along with 2-3 ladles of the cooked broth (do not discard the broth). Blend until completely smooth.
- Add the blended vegetable mixture back to the remaining broth in the pot and add in the 1 1/2 cups of broth that was set aside. Season with pepper and bring to a low boil.
- Add in the pastina and mix well. Cook for 6-7 minutes stirring frequently. Pastina likes to stick very quickly so don’t leave it unattended!
- As soon as the pastina is done, remove the pot from the heat and add in the grated parmesan. Mix until the cheese is well incorporated.
- Serve hot with additional grated parmesan and enjoy!
Equipment
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