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Nonna’s Veggie Pastina Soup

Nonna’s Veggie Pastina Soup

To watch the Instagram recipe reel click here

Growing up in an Italian household this recipe was a go to for any signs of the sniffles or just a big bowl of comfort. Now a days when our household is feeling abit run down this recipe always guarantees to gives us some wholesomeness. This recipe is known for being the ‘Italian penicillin’.
This is a great one for the whole family to enjoy.

This recipe is perfect for those hidden veggies too.

Suitable for 6months +
Recipe makes enough for 4 servings

1 Large White Onion
2 Celery Sticks
2 Carrots
1.5 Litres of Vegetable or Chicken Stock. Low salt if possible
280g Star Pastina or small pasta like Orzo

1. Slice the onion, celery and carrots into large slices
2. Add these to a large pan and add the stock
3. Bring to the boil and simmer for 25 Minutes, stirring occasionally
4. Once cooked, use a hand blended to blitz the vegetables until smooth
5. Stir in the pastina and add back to the heat
6. Bring back to the boil, and simmer for approximately 5 minutes, depending on chosen pastina.
7. Portion out and enjoy, this is a diary free meal but top with cheese if you would like

The broth will keep up to 5 days in the fridge, but the pastina will absorb the broth, to stop this happening, you can cook your pastina separately, drain and add to each bowl of broth you are serving.

Allergies – Wheat

Martha Oh My!
Practical | Modern | Sustainable | Safe