Barrett Pastor’s (Light) Pastina Soup | Making It for the First Time!

Today’s recipe comes from my pal Barrett Pastor and it is for her grandmother’s Pastina Soup. Nostalgia and comfort in a bowl!

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Barrett Pastor’s Pastina Soup Recipe
8 servings

Ingredients
• 4 celery stalks, chopped
• 4 peeled carrots, chopped
• 1 chopped onion
• 2 heaping tbsp minced garlic
• 2 tbsp Italian Seasoning
• 8-10 C of Water
• 3 tbsp Veggie Better than Bouillon
• 1 tsp pepper
• 1 tbsp olive oil
• 1 tbsp butter

Directions
1. In a skillet, sauté veggies in the olive oil and butter. Add seasonings. Cook about 5 minutes. Add water and veggie bouillon and bring to a boil. Simmer for about 30 minutes. Then use your immersion blender to blend veggies. Add 1/2 C Pastina or any small pasta. Finish seasoning to taste.
2. Serve with a sprinkle of parmesan. Sometimes I add Cannellini Beans to this for some added fiber.

Changes I Made/Will Make to the Recipe
• Used cooking spray instead of olive oil and butter.
• Used reduced-sodium chicken bouillon instead of veggie.
• I will add 1/2 tsp of salt to the sautéing veggies.
• I will reduce the pepper to 1/2 tsp.
• I will add 1 1/2 Tbsp of lemon juice to brighten the flavor.

Barrett Pastor’s Cookbook
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Here is the PRINTED link. FREE shipping! (No discount on the printed version.)

Barrett Pastor’s Video Making the Pastina Soup

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