Pastina Soup with beans is an incredibly easy soup you could make any night of the week and it is so healthy.
Pastina Soup
Ingredients
(Serves 2)
4 1/2 Cups Water
2 oz. Carrots, peeled and cut in half
2 oz. Celery Stalk, cut in half
2 Cloves Garlic
2 oz. (1 small) Onion, peeled and cut in half
5 oz. (1 small) Fresh Tomato, cut in half
1 tsp. Salt
½ tsp. Pepper
1 Sprig Fresh Rosemary has & Thyme, tie together with twine
1 Pecorino Cheese End, plus grated Pecorino to serve
1 Small Zucchini, grated
1 Cup Cannelini Beans, drained
1 Cup Stelline
A drizzle of Olive Oil to serve
Method
Boil pasta water in a small pot.
In a small sauce pot, add in the water, carrots, celery, garlic, onion, tomato, salt and pepper..
Bring to a boil and add in the Pecorino end. Simmer on low for 30 minutes, until all the veggies are soft. The Pecorino should just melt into the soup. If it doesn’t remove it from the pot and discard.
Remove the veggies from the pot and puree. Add the puree back to the pot.
Add in the rosemary and thyme.
Then add in the zucchini and beans and simmer.
Boil the pasta. When cooked, strain the pastina.
To serve, spoon some pastina in a bowl and top with some broth.
Top with a drizzle of olive oil and grated Pecorino