Italian Pastina Soup Directions
- Roughly chop the onion, carrots, celery, and garlic cloves to create a flavorful soup base.
- In a large pot, pour the vegetable broth. Add the chopped vegetables and bay leaf, if using.
- Season generously with salt and black pepper, then cover the pot and bring to a simmer over medium-high heat for 20 minutes.
- After the vegetables are tender, remove the bay leaf and strain the vegetables from the broth.
- Blend the cooked vegetables with ½ cup water until smooth.
- Pour the blended mixture back into the pot with the broth, stirring to combine. Adjust seasoning with more salt and pepper if needed.
- Bring the soup back to a gentle boil, then add the pastina. Stir immediately and cook for 5-6 minutes, stirring regularly.
- Once the pastina is al dente, serve the soup hot.
- Optional: Garnish with chopped parsley, Parmesan cheese, and a drizzle of olive oil for extra flavor and visual appeal.
WW Points Calculation:
- 1 cup pastina pasta: 16 points
- Vegetable broth: 0 points
- Brown onion: 0 points
- Carrots: 0 points
- Celery: 0 points
- Garlic cloves: 0 points
- Bay leaf: 0 points
- Optional Garnishes: Parmesan cheese: 4 points per tablespoon, Olive oil: 1 point per teaspoon
Total Points: 16 points
Servings: 6
Per Serving: 2.67 points
Nutrition Information:
- Calories: ~100 per serving
- Fat: ~1.3g
- Protein: ~2.6g
- Carbohydrates: ~19g
- Sugar: ~2g
- Sodium: ~530mg (depending on broth used)
I'm waiting for your comments! Enjoy!
