Mini Pasta Veggie Soup (Printable Version)
# What You'll Need:
→ Vegetables
01 -
White or yellow onion (1, diced roughly)
02 -
Carrots (2, cut into chunks)
03 -
Celery stalks (2, chopped into chunks)
04 -
Fresh parsley (2 tablespoons, minced, optional for topping)
→ Broth & Pasta
05 -
Vegetable or chicken broth (6 cups)
06 -
Small pasta like acini di pepe, stelline or pastina (1 cup)
→ Cheese & Seasonings
07 -
Parmesan rind (1)
08 -
Shredded Parmesan cheese (½ cup)
09 -
Pepper and salt as needed
# Preparation Steps:
01 -
Chop the onion, celery, and carrots into rough chunks
02 -
Add the veggies, Parmesan rind and broth to a big pot. Let it reach a boil, lower heat, put the lid on, and cook for 20-30 minutes till veggies soften
03 -
Take out the veggies and put them in a blender with ½-1 cup of the broth. Blend until smooth, watching out for the hot mixture
04 -
Pour the veggie puree back into the pot, toss in the pasta, and let it simmer for 7-9 minutes until the pasta gets tender
05 -
Switch off the heat and mix in the Parmesan cheese, pepper, and salt until you're happy with the taste
06 -
Sprinkle with fresh parsley bits if you want
# Additional Tips:
01 -
Often called 'Italian penicillin' because it's so comforting when you're sick
02 -
If you'll have leftovers, it's better to cook and keep the pasta away from the soup
03 -
You can jazz it up with some garlic powder, Italian herbs, or spicy red pepper flakes
04 -
Want it more filling? Throw in some shredded rotisserie chicken, Italian sausage bits, or a soft-boiled egg