This easy Pastina Soup with Spinach is healthy as it is delicious.
In this recipe I use tempestine shaped pasta from my pasta collection. The tempestine shape is similar to acini di pepe. This pasta makes this soup even more healthier. Why? Because right off the bat it has less calories, less carbs and more protein and fiber compared to any traditional flour pasta. Also, it is made from organic durum wheat that is naturally high in fiber and essential nutrients. It is bronze cut and slow dried, so it is better for digestion.
This pasta is available right here on my website.
Also, quick note I use water in this recipe but you can use chicken broth.Just make sure it is low sodium so you can control the amount of salt in this dish.
Pastina Soup with Spinach
Ingredients
(Serves 4-6)
9 Cups Water
4 oz. Carrots, peeled and cut in half
4 oz. Celery Stalk, cut in half
4 Cloves Garlic
4 oz. (1 small) Onion, peeled and cut in half
10 oz. (1 small) Fresh Tomato, cut in half
1 ½ tsp. Salt
3/4 tsp. Pepper
2 Sprigs Fresh Rosemary
2 Pcs. Pecorino Cheese End, plus grated Pecorino to serve
1 ½ lbs. Potatoes, peeled and cut into half inch cubes
3 Cups Fresh Spinach, chopped
2 Cup Cannellini Beans, drained
⅓ Cup Extra Vrigin Olive Oil
2 Cup Pasta, I used Tempestine
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. Simmer on low for 30 minutes, until all the veggies are soft.
Remove the veggies from the pot and puree. Add the puree back to the pot.
Add in the Pecorino Romano cheese ends. These should just melt into the soup. If it doesn’t remove it from the pot and discard before serving.
Add in the rosemary.
Then add in the potatoes and olive oil and simmer. For about 10 minutes. Then add in the beans. Simmer for another 10 minutes and check for seasoning. Remove the rosemary sprigs.
Boil the pasta. When cooked, drain and set aside.
Add the spinach to the soup and simmer for about 3 minutes until the spinach cooks.
To serve, spoon some pastina in a bowl and top with some broth.
Top with a drizzle of olive oil and grated Pecorino. Serve