Description
A delightful dish that warms the soul with tiny pasta and fresh vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 cup pastina
- 4 cups chicken broth
- 1 cup spinach, chopped
- 1 carrot, diced
- 1 celery stalk, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Parmesan cheese for serving
- Olive oil
Instructions
- In a large pot, heat a splash of olive oil over medium heat.
- Add the onion, carrot, and celery to the pot. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and cook for another minute. Pour in the chicken broth and bring to a boil.
- Add the pastina and cook until al dente according to package instructions.
- Stir in the chopped spinach and season with salt and pepper. Serve hot, topped with freshly grated Parmesan cheese.
Notes
For a vegetarian version, substitute chicken broth with vegetable broth. To control sodium intake, use low-sodium chicken broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg