Description
A comforting and hearty soup made with pastina, vegetables, and broth.
Ingredients
Scale
- 6 cups chicken or vegetable broth
- 1 cup pastina (small star or tiny pasta)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add the chicken or vegetable broth to the pot. Bring the mixture to a boil.
- Once boiling, add the pastina and stir. Cook according to package instructions, usually around 5-7 minutes.
- Stir in the dried oregano, and season with salt and black pepper as needed.
- In the last minute of cooking, fold in the chopped spinach until wilted.
- Remove from heat and ladle the soup into bowls. Top with chopped parsley and grated Parmesan cheese, if desired.
Notes
- Adjust the seasoning to taste, using more or less salt and pepper as preferred.
- This soup can be made ahead of time and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 900mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg