Ingredients
Scale
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- black pepper
- parmesan rind, optional
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina, or other small pasta shape
- 1 lemon, more as desired
- freshly grated parmesan and black pepper, for serving
- drizzle of olive oil, optional
- chopped parsley, optional
Instructions
- Heat olive oil in a large pot over medium heat. Add vegetables, salt, and pepper. Cook for 4-5 minutes until slightly browned.
- Add parmesan rind and broth. Cover and bring to a gentle boil. Reduce heat to medium-low and simmer for 25-30 minutes until vegetables are soft.
- Remove parmesan rind. Use an immersion blender to puree the vegetables until smooth. Alternatively, blend in a heat-safe blender and return to the pot.
- Add pasta to the soup and cook for 8-10 minutes until al-dente. Turn off heat.
- Stir in lemon juice. Adjust seasonings and lemon to taste. Add more broth if a thinner soup is desired.
- Serve with grated parmesan, black pepper, and optional olive oil and parsley.
Notes
- For leftovers, cook pasta separately and combine with broth before serving.
- Store in the fridge for up to 3 days.
- Freezes well without pasta.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg