Pastina Soup

Ingredients

• 1 cup pastina (tiny star-shaped pasta or other small pasta shapes)
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups low-sodium chicken or vegetable broth
• 1 Parmesan rind (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped
• Grated Parmesan cheese
• Extra virgin olive oil

Instructions

1. Heat a large pot over medium heat and add a drizzle of olive oil. Sauté the onion, carrots, celery, and garlic for about 5-7 minutes, until the vegetables are softened and fragrant.
2. Pour in the broth and add the Parmesan rind, if using. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes to develop the flavors.
3. Stir in the pastina and cook according to the package instructions, usually about 6-8 minutes, until the pasta is tender. Stir occasionally to prevent sticking.
4. Remove and discard the Parmesan rind. Season the soup with salt and black pepper to taste.
5. Ladle the hot soup into bowls. Garnish each serving with chopped parsley, grated Parmesan cheese, and a drizzle of extra virgin olive oil.