(Recipe Credit: Nicky D Cooks)
Pastina “little pasta” is the smallest shape of dried pasta, these little pasta shapes are perfect for soups. Any brand will do, but look for a pastina shape when making this soup. The pasta cooks quickly and thickens as it cools.
- 2 carrots, diced
- 2 celery stalks, diced
- 3 chicken bouillon cubes
- 3 cups water
- ½ cup pastina dried pasta
- 1 ½ teaspoon AROMA seasoning
- Fresh ground pepper (optional)
- Grated Italian Cheese for garnish
- Bring the water, vegetables, bouillon cubes and AROMA seasoning to a boil.
- Decrease the heat and cook on a low heat until the vegetables are almost done.
- Avoid over cooking them because they get too mushy. Add the pastina, return the heat to a boil and cook until the pasta is done about 5-7 minutes.
- Pour into bowls. Garnish with Italian Cheese and pepper if using.
- Makes about 4 servings.
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