Healing Pastina
Healing Pastina
Ingredients
For the Broth Base
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 onion, peeled and chopped
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 6 cups vegetable stock
- 1/2 cup water, as needed
For the Pastina
- 1 cup pastina
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil, for drizzling
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, grated, or to taste
Instructions
- 1
Prepare the vegetables: Peel and chop the carrot, celery, and onion into small, uniform pieces. Chop the garlic cloves.
⏱️ 10 min - 2
Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrot, celery, onion, and garlic. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to develop a slight color.
⏱️ 10 min
- 3
Simmer the broth: Pour in the vegetable stock. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, or until the vegetables are very tender.
⏱️ 15 min
- 4
Create the rich broth: Carefully remove the pot from the heat. Using an immersion blender, blend the vegetable and stock mixture directly in the pot until it is completely smooth and forms a rich, creamy broth. Alternatively, transfer the mixture to a regular blender in batches and blend until smooth, then return to the pot.
⏱️ 5 min - 5
Cook the pastina: Return the pot with the blended broth to medium heat. Bring it to a gentle simmer. Add the pastina and stir continuously to prevent it from sticking to the bottom of the pot. Cook for 5-7 minutes, or according to package directions, until the pastina is al dente and the broth has thickened.
⏱️ 7 min - 6
Adjust consistency: If the pastina becomes too thick, add a little water, 1/4 cup at a time, stirring until you reach your desired consistency.
⏱️ 2 min
- 7
Finish and serve: Remove the pot from the heat. Stir in the butter until melted and fully incorporated. Ladle the hot pastina into individual bowls. Drizzle each serving with extra-virgin olive oil, generously grind fresh black pepper over the top, and sprinkle with grated Parmesan cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Healing Pastina
For the Broth Base
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 1 onion, peeled and chopped
- 3 garlic cloves, chopped
- 2 tablespoons olive oil
- 6 cups vegetable stock
- 1/2 cup water, as needed
For the Pastina
- 1 cup pastina
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil, for drizzling
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup Parmesan cheese, grated, or to taste
Instructions
- 1
Prepare the vegetables: Peel and chop the carrot, celery, and onion into small, uniform pieces. Chop the garlic cloves.
⏱️ 10 min - 2
Sauté the aromatics: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped carrot, celery, onion, and garlic. Sauté for 8-10 minutes, stirring occasionally, until the vegetables soften and begin to develop a slight color.
⏱️ 10 min - 3
Simmer the broth: Pour in the vegetable stock. Bring the mixture to a simmer, then reduce the heat to low, cover, and let it cook for 10-15 minutes, or until the vegetables are very tender.
⏱️ 15 min - 4
Create the rich broth: Carefully remove the pot from the heat. Using an immersion blender, blend the vegetable and stock mixture directly in the pot until it is completely smooth and forms a rich, creamy broth. Alternatively, transfer the mixture to a regular blender in batches and blend until smooth, then return to the pot.
⏱️ 5 min - 5
Cook the pastina: Return the pot with the blended broth to medium heat. Bring it to a gentle simmer. Add the pastina and stir continuously to prevent it from sticking to the bottom of the pot. Cook for 5-7 minutes, or according to package directions, until the pastina is al dente and the broth has thickened.
⏱️ 7 min - 6
Adjust consistency: If the pastina becomes too thick, add a little water, 1/4 cup at a time, stirring until you reach your desired consistency.
⏱️ 2 min - 7
Finish and serve: Remove the pot from the heat. Stir in the butter until melted and fully incorporated. Ladle the hot pastina into individual bowls. Drizzle each serving with extra-virgin olive oil, generously grind fresh black pepper over the top, and sprinkle with grated Parmesan cheese.
⏱️ 3 min