Ingredients
Scale
- 3 Tbsp olive oil
- 3 large carrots, peeled and roughly chopped
- 1 yellow onion, quartered
- 5 cloves garlic, peeled
- 3 ribs celery, halved
- 1 tsp salt
- Black pepper
- Parmesan rind (optional)
- 8 cups chicken or vegetable broth
- 1 ¼ cup pastina, or other small pasta shape
- 1 lemon, more as desired
- Freshly grated parmesan and black pepper (to serve)
- Drizzle of olive oil (optional)
- Chopped parsley (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add carrots, onion, garlic, celery, salt, and black pepper. Cook until softened.
- Add parmesan rind (if using) and broth. Bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add pasta and cook until tender.
- Squeeze lemon juice into the soup.
- Serve with grated parmesan, black pepper, olive oil, and parsley if desired.
Notes
- Use any small pasta shape if pastina is unavailable.
- Adjust lemon juice to taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg