Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
 

30 minute meal, pastina, soup

Servings: 4 servings

Calories: 366kcal

Author: Kris
 

Equipment:
dutch oven
chef's knife
cutting board
mixing spoon

Ingredients:
4 tablespoon butter
½ cup celery, diced
½ cup carrot, diced
½ cup onion, diced
1 clove garlic, minced
1 cup pastina or other small pasta like orzo
4 cups chicken bone broth
¼ teaspoon turmeric
¼ teaspoon kosher salt (additional to taste)
¼ teaspoon fresh ground pepper (additional to taste)

1-2 parmesan cheese rind(s)
½ cup parmesan cheese, grated
1-2 egg yolks, thoroughly whisked (optional)
parsley and fresh lemon juice, to finish (optional)
 

Instructions:
Sauté onion, carrot, and celery in 2 tablespoon butter until they begin to soften. Add the garlic, cooking until it becomes fragrant - 2-3 minutes.
Add the bone broth, water, cheese rind, turmeric, kosher salt, and fresh ground pepper. Continue to heat the broth until it starts to simmer. Add the pastina (or orzo) and cook until just al dente.
Remove from the heat and stir in the parmesan cheese and extra 2 tablespoon butter.
Let the pastina cool for 2-3 minutes. Then, slowly stir it in the optional egg while continuously stirring the pastina at the same time. Add a little fresh parsley and a light squeeze of lemon. I always top with a extra parm.
Enjoy!
 

Nutrition:
Serving: 1serving | Calories: 366kcal | Carbohydrates: 36g | Protein: 20g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 80mg | Sodium: 563mg | Potassium: 151mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3238IU | Vitamin C: 3mg | Calcium: 175mg | Iron: 2mg

Cooking up more recipes soon!