Pastini Soup Recipes

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PASTINA SOUP



Pastina Soup image

Provided by Giada De Laurentiis

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced
3 sprigs thyme
Kosher salt
1 2-inch piece parmesan cheese rind
1 quart chicken stock (homemade or low-sodium)
1 1/4 cups star-shaped pastina
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
1 teaspoon grated lemon zest (optional)

Steps:

  • Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
  • Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
  • Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
  • Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

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