Ingredients
Soup Base
- 8 cups vegetable broth
- 1 onion, peeled and quartered
- ¼ inch fresh ginger
- 2 carrots, peeled
- 4 sticks celery, sliced in half
- 6 cloves garlic
- 1 tsp salt (omit if vegetable broth is already salty)
Pasta and Garnishes
- 1½ cup dry pastina
- Freshly cracked black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the broth: Add the vegetable broth to a large pot and bring it to a boil over medium-high heat. Once boiling, add the onion, ginger, carrots, celery, garlic, and salt. Reduce heat and let simmer for 25 minutes until the vegetables are slightly softened.
- Cook the pastina: While the vegetables are simmering, cook the pastina pasta separately according to package instructions until al dente. Drain and set aside.
- Blend the vegetables: Using a slotted spoon, carefully remove the whole vegetables from the pot and transfer them to a blender along with about 2 cups of the hot broth. Allow the mixture to cool slightly to a safe handling temperature, then blend until a thick, smooth puree forms.
- Combine and serve: Pour the blended vegetable puree back into the remaining broth in the pot and stir well to combine. To serve, place the cooked pastina into bowls, ladle the hot broth and vegetable puree mixture over the top, and garnish with freshly chopped parsley and cracked black pepper. Enjoy warm.
Notes
- You can omit the added salt if your vegetable broth is already salted.
- For a spicier kick, add a pinch of red pepper flakes.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to substitute pastina with any small pasta shape you prefer.
- Allow blended mixture to cool enough before blending to prevent accidents with hot liquid in blender.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian