Pastina Soup Comforting and Nourishing Recipe Guide

Ingredients

• 1 cup pastina (small tiny pasta)
• 6 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 1 cup baby spinach
• 1 teaspoon dried oregano
• 0.5 teaspoon red pepper flakes (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional, for serving)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Add the minced garlic, diced carrot, and celery. Continue to sauté for another 5 minutes until the vegetables start to soften.
3. Pour in the vegetable broth and bring the mixture to a simmer.
4. Stir in the pastina and dried oregano. Cook according to the package instructions (usually about 6-8 minutes) until the pastina is al dente.
5. In the last 2 minutes of cooking, add in the baby spinach and red pepper flakes (if using), stirring until the spinach wilts.
6. Season the soup with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.