Pastina

Ingredients

4 cups chicken broth
3 cups water
3 large carrots peeled and cut into about 3 inch pieces
3 celery stalks cut into about 3 inch pieces
1 large yellow onion cut into quarters
3 cloves garlic
1 teaspoon salt
16 ounces Pastina or small pasta of your choice

Directions

To a large stock pot, add the 4 cups chicken broth, 3 cups water, 3 large carrots, 3 celery stalks, 1 large yellow onion, 3 cloves garlic, and 1 teaspoon salt. Bring everything to a boil over high heat. Reduce heat to medium-low, cover, and cook for about 45 minutes until the vegetables are tender.

While the vegetables are cooking, cook 16 ounces Pastina to al dente, drain, and set aside.

Once the vegetables are soft, remove them from the liquid and add them to a blender along with 1 cup of the liquid. Blend until smooth.

Pour the puréed vegetables back into the liquid and stir. Serve the vegetable broth with the cooked Pastina, and enjoy!