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Pastina

23 Nov

Every Italian child knows what pastina is.

They would associate it with the wonder soup offered to them every time they were sick, be that an upset tummy, a terrible cold, or a broken heart.

The soup is essentially very basic in it’s ingredients, but I think it’s definitely one that needs to make an appearance every so often. If you have kids, they will love this soup, make it with small alphabet shaped pasta to really grab their attention.

You can make it with or without the chicken, I find adding the chicken helps bulk up the soup, so if we’re having it for dinner on an “I can’t be bothered” night, I would definitely add the chicken.

 

 

 

 

 

 

 

Ingredients

2 tbsp olive oil

1 brown onion, diced

1 carrot, peeled and diced

1 stick of celery, diced

1 cup of small pasta- pastina, alphabet pasta for the kids or something like risoni works too

1 chicken breast, cut into small, thin pieces/shredded(optional)

6 cups of water

1-2 cups of chicken stock/Vegeta powdered chicken stock

freshly grated Parmesan

Flat leaf Italian parsley

 

Method

  1. Pour olive oil into large pot and cook onion, celery and carrot until soft and fragrant.
  2. Add water and stock and stir over medium heat.
  3. Bring the soup to the boil and check your seasoning. If required, you may need to add a little more stock. Add gradually.
  4. If cooking with chicken, add to the soup now and cook for a further 5-7 minutes until chicken is cooked.
  5. Add your pasta and cook for a further 8 minutes until pasta is soft. Stir well, scraping down the sides of the pot.
  6. Turn off the heat and set aside for a moment before serving.
  7. Grate some fresh Parmesan cheese over the soup and toss in a sprig of Italian parsley or chop it finely and sprinkle into the pot in the last 3 minutes of cooking time.
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Posted by on November 23, 2009 in Delish Dinners, Luscious Lunches

 

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