Vegetable Pastina Soup
Recipe by Nicole Thom-Arens
Serves 6 to 8
This Italian-inspired soup is one of my favorites. The combination of the lemon, dill, and parmesan adds brightness and depth when the days turn cold, yet it is light enough to serve in springtime. If you’re wanting to have leftovers, it is best to cook and store the pasta separately. As with many noodle soups, the pasta will continue soaking up the liquid in the fridge.
Ingredients:2 tablespoons olive oil1 yellow onion2 medium carrots3 stalks celery with leaves1 cup cannelloni beans, drained and rinsed8 cups chicken or vegetable stock/brothParmesan cheese rind or 1/4 cup finely grated parmesan (If using grated parm, add it at the end with the dill.)1 cup pastina 1 lemon2 tablespoon chopped fresh dillKosher salt
Instructions:1. Prepare the vegetables by chopping the onion, pealing and chopping the carrots, and slicing the celery keeping them the same size. 2. Heat the olive oil in a Dutch oven or soup pot over medium-low heat on the stovetop. 3. Once the oil is hot, add the prepared vegetables. Season with salt and cook until the onions are translucent and the vegetables begin to soften. 4. After the vegetables have softened, add the beans, stock/broth, and parmesan rind (if using). Increase the heat to bring the stock to a boil. Once boiling, reduce the heat to a high simmer and cook until the carrots are tender.5. Once the carrots are tender, remove the rind (if using) and taste the broth for seasoning. Add additional salt as needed then add the pastina. Stir to combine. Bring to a boil and cook until the pasta is tender. 6. Finish with the juice of 1 lemon, the dill, and additional salt (if needed). If using shredded parmesan, stir it in at the end.