Ingredients
Scale
- 1 cup tiny pasta (pastina)
- 4 cups chicken or vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
- Grated Parmesan cheese (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery; cook until vegetables are tender, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Pour in the broth and bring to a boil.
- Add the tiny pasta and cook until al dente, about 7 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley and Parmesan cheese if desired.
Notes
- You can substitute vegetable broth for chicken broth for a vegetarian version.
- Stir in cooked shredded chicken for added protein.
- Adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Italian
- Diet: Comfort food
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg