Recipe: Pastina (Italian Penicillin)

 PASTINA: Italian Penicillin 

NOTE: I cook from the heart so these are estimated measurements. Feel free to add more or less and make it your own!

Ingredients

1 Carton (4 Cups) Unsalted Chicken Broth 
2 Carrots
2 Garlic cloves (or more if your heart desires)
1 Onion
2 Celery Ribs
Small pasta of choice (Pastina, Orzo, Ditalini, Acini di Pepe, etc.)
Salt
Pepper
Olive Oil
Turmeric (optional)
1 Lemon (Optional)
Parmigiano Regiano (Optional)
Parsley (Optional)

Directions

1) Rough chop your carrots, celery, onion, and garlic. (We are blending this so don't worry about small pieces. However, you do want smaller pieces of celery because longer pieces will leave your soup a little stringy.)

2) Put your medium/large pot on medium low heat and add a tablespoon or so of olive oil. You just want a little bit on the bottom of your pan so your veggies don't stick.

3) Once your oil is a warmed, add in your chopped vegetables and salt and pepper to taste. (It is important to season in layers!) Saute your vegetables until they begin to soften and your onions look a little translucent. Be sure to stir occasionally as no one wants burned veggies.

4) When your vegetables are done sautéing, add in your chicken broth, more salt and pepper if you desire, and turmeric, crank up the heat, and bring to a boil. Once the broth comes to a boil, lower the heat to medium/medium-high and let the vegetables cook at a slow bubble until they are soft. (The turmeric is optional but it does help with inflammation when paired with black pepper. It also adds a nice color but you will also get that orange color from the carrots. I make my own bone broth so if you want that recipe, let me know! I usually add enough broth so my vegetables are generously covered, but not swimming in an ocean of broth. If you want a thicker soup, add in less broth, if you want a thinner soup, add more. It's up to you!). 

5) While your soup is cooking, in a separate pot, cook your preferred small pasta according to the directions on the box. (Be sure to salt your pasta water!) Drain and rinse the pasta with cold water and then leave to the side. (We add the pasta to each bowl of soup we eat; we do not add the pasta to the pot of soup because the pasta will overcook and get too soggy and no one likes overcooked pasta...)

6) When your vegetables are soft, turn off the heat. Take your immersion blender and blend until smooth. Add salt and pepper to taste if you desire. (If you don't have an immersion blender, you can use a regular blender and blend in batches. Just be careful as the soup is hot!)

7) Add a serving of your prepared pasta to a bowl and cover with the soup. If you choose, top with chopped parsley, grated Parmesan, fresh lemon juice, and/or more cracked pepper. 

Enjoy and feel better soon!!

Love, 
Alexis