Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 ribs celery, diced
- 6 cloves garlic, minced
- 8 cups vegetable broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 small parmesan rind (optional)
- 1 ½ cups pastina (ditalini, orzo, or small shells)
- Juice of 1 lemon
- ½ cup fresh parsley, chopped
- Salt & freshly ground black pepper to taste
- Freshly grated Parmesan cheese for serving
- Optional add-ins after cooking: 1 can cannellini beans or 2 cups baby spinach/kale
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the diced onion, sliced carrots, and diced celery. Cook until softened and lightly golden, about 8–10 minutes. Stir in the minced garlic and cook for 1 more minute.
- Add the vegetable broth, bay leaves, thyme sprigs, and parmesan rind (if using). Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes.
- Carefully remove the bay leaves, thyme sprigs, and parmesan rind. Using an immersion blender, puree the soup base until smooth and velvety.
- Bring the blended broth back to a gentle simmer. Stir in the pastina and cook until al dente, about 8–10 minutes.
- Stir in the lemon juice and chopped parsley. Season generously with salt and black pepper.
- Ladle the soup into bowls. Top with freshly grated Parmesan cheese and serve with warm crusty bread.
Notes
For a thicker soup, add more pasta or use less broth. This soup can be made vegan by omitting the Parmesan rind.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 5mg
Keywords: soup, Italian, pastina, comfort food, healthy