Cozy Italian Tiny Pasta (Print Version)
# Ingredients:
→ Vegetables
01 -
One whole onion (yellow or white), diced roughly
02 -
Two medium carrots, chopped into chunks
03 -
Two stalks of celery, cut into pieces
04 -
Optional garnish: 2 tbsp chopped fresh parsley
→ Broth & Pasta
05 -
6 cups of veggie or chicken stock
06 -
1 cup tiny pasta (pastina, acini di pepe, or stelline works great)
→ Cheese & Seasonings
07 -
One chunk of Parmesan rind
08 -
½ cup freshly grated Parmesan
09 -
Salt and pepper according to preference
# Instructions:
01 -
Dice the onion, carrots, and celery into rough chunks
02 -
Toss veggies into a large pot with stock and Parmesan rind. Let it come to a boil, then lower heat, pop the lid on, and simmer for 20-30 mins until everything's soft
03 -
Scoop out the soft veggies and put them in a blender with a bit of the broth (½-1 cup). Blend until smooth, but watch out—it's hot!
04 -
Pour the veggie puree back into the pot, add your tiny pasta, and let it bubble for 7-9 mins until the pasta's done
05 -
Kill the heat, mix in the grated Parmesan, and add salt and pepper till it tastes right
06 -
Sprinkle some fresh parsley on top if you want
# Notes:
01 -
Locals call this comfort food 'Italian penicillin' because it makes you feel better
02 -
Pro tip: keep leftover pasta apart from the broth for better storage
03 -
Jazz it up with some garlic powder, Italian herbs, or red pepper flakes
04 -
Make it a full meal by adding some shredded rotisserie chicken, cooked Italian sausage, or a soft-boiled egg