Pastina Soup
A warm and nourishing pastina soup featuring tiny pasta and fresh vegetables, perfect for chilly evenings.
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Servings: 4 servings
Calories: 180kcal
Ingredients
- 1 cup pastina pasta
- 1 medium carrot diced
- 1 celery stalk diced
- 1 small onion chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 can diced tomatoes 14 oz
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add a splash of olive oil.
- Sauté the chopped onion until translucent, about 3-4 minutes.
- Stir in the diced carrots and celery, cooking for another 5 minutes.
- Add the minced garlic and sauté for an additional minute.
- Pour in the broth and bring to a boil.
- Once boiling, add the diced tomatoes and oregano.
- Reduce heat and simmer for about 10 minutes.
- Stir in the pastina and cook until al dente, about 5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
Nutrition
Calories: 180kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Fiber: 2g