Ingredients:
1 cup of pastina (small pasta)
4 cups of chicken broth
1/2 cup of finely chopped carrots
1/2 cup of finely chopped celery
1/2 cup of finely chopped onion
2 cloves of garlic, minced
1 tablespoon of olive oil
Salt and pepper to taste
Grated Parmigiano Reggiano cheese cheese for serving
Freshly chopped parsley for garnish (optional).
Instructions:
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic to the pot and sauté for another minute until the garlic is fragrant.
Pour the chicken broth into the pot and bring the mixture to a boil.
Once the broth is boiling, add the pastina. Reduce the heat to a simmer and cook for about 10 minutes, or until the pastina is tender.
Season the soup with salt and pepper to taste.
Ladle the soup into bowls and serve hot, garnished with a sprinkle of grated Parmesan cheese and a handful of chopped parsley.
Enjoy this comforting bowl of Pastina Soup, a dish that not only warms your stomach but also your heart.
