Italian Pastina Soup (Print Version)

# Ingredients:

→ Vegetables

01 - Chopped parsley (2 tablespoons, fresh, optional for topping)
02 - Chopped celery sticks (2, diced into chunks)
03 - Diced carrots (2, in medium-sized pieces)
04 - Rough-cut yellow or white onion (1)

→ Broth & Pasta

05 - Small pasta such as pastina, stelline, or acini di pepe (1 cup)
06 - 6 cups of vegetable or chicken stock

→ Cheese & Seasonings

07 - ½ cup shredded Parmesan cheese
08 - 1 rind of Parmesan cheese
09 - Season with pepper and salt as needed

# Instructions:

01 - Chop up celery, onion, and carrots into rough, even pieces.
02 - Toss the veggies, stock, and Parmesan rind into a large pot. Let it boil, then simmer covered for 20-30 minutes until the veggies soften.
03 - Scoop out the veggies and blend them with ½-1 cup of the broth. Be careful, the liquid’ll be very hot!
04 - Pour the blended veggies back into the pot. Add the small pasta and let it simmer for 7-9 minutes until soft.
05 - Turn off the stove and mix in the grated Parmesan, along with salt and pepper to taste.
06 - Top with chopped parsley if you'd like before serving.

# Notes:

01 - Often called 'Italian penicillin' for its soothing and comforting qualities.
02 - For best results, keep pasta and broth stored separately when saving leftovers.
03 - Feel free to add flavors like garlic powder, red chili flakes, or Italian herbs to make it your own.
04 - Make this more filling by adding sausage, rotisserie chicken, or even a soft egg on top.

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