Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 3 large (180g) carrots, peeled and chopped
  • 3 stalks (120g) celery, chopped
  • 1 medium (150g) yellow onion, diced
  • 4 cloves (12g) garlic, minced
  • 8 cups (1.9L) chicken broth
  • 1 (2-inch / 5cm) piece of Parmesan rind
  • 1 cup (150g) pastina
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/4 cup (20g) freshly grated Parmesan cheese

Instructions:

  1. Melt the butter in a stockpot over medium heat. Add the chopped carrots, celery, and onion; sauté for 6–8 minutes until onions are translucent and vegetables have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Pour in the chicken broth and add the Parmesan rind. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes until vegetables are fork-tender.
  3. Remove the Parmesan rind. Use an immersion blender to puree the vegetables directly in the pot until the broth is a smooth, opaque, golden-orange hue.
  4. Increase the heat slightly to maintain a gentle simmer. Stir in the pastina and cook, stirring occasionally, for 6–9 minutes (or according to package directions) until the pasta is al dente.
  5. Stir in the lemon juice, salt, and pepper. Garnish with chopped parsley and grated Parmesan cheese before serving.