Tiny Pasta In Broth Recipes

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TINY PASTA IN BROTH



Tiny Pasta in Broth image

In Italy this soup is often served with bread for a light supper. Hand round a bowl of grated Parmesan cheese for sprinkling on top. From the book "400 Soups" and posted for ZWT5.

Provided by kitty.rock

Categories     Clear Soup

Time 15m

Yield 4 , 4 serving(s)

Number Of Ingredients 6

5 cups beef stock
3/4 cup small soup pasta, such as stellette
2 ounces roasted red peppers (bottled)
kosher sea salt
fresh ground black pepper
grated parmesan cheese, to serve

Steps:

  • Bring the beef stock to a boil in a large saucepan.
  • Add salt and pepper to taste, then drop in the soup pasta.
  • Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
  • Stir often during cooking to prevent the pasta shapes from sticking together.
  • Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
  • Taste the soup and adjust the seasoning.
  • Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.

Nutrition Facts : Calories 88.2, Fat 1, SaturatedFat 0.4, Sodium 1172.9, Carbohydrate 13.7, Fiber 0.7, Sugar 0.3, Protein 5.8

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