Italian Penicillin Soup (Print Version)

# Ingredients:

→ Broth & Vegetables

01 - 8 cups vegetable broth
02 - 1 onion, peeled and quartered
03 - 1/4 inch ginger
04 - 2 carrots, peeled
05 - 4 celery sticks, halved
06 - 6 cloves garlic
07 - 1 teaspoon salt (optional)

→ Pasta

08 - 1 1/2 cups dry pastina

→ Garnish

09 - Freshly cracked black pepper
10 - Fresh parsley, chopped

# Instructions:

01 - Bring broth to boil, add vegetables, and simmer for 25 minutes until softened.
02 - Cook pastina separately while vegetables are simmering.
03 - Remove vegetables, blend with 2 cups broth until pureed. Let cool slightly before blending.
04 - Return pureed mixture to broth and stir. Serve over cooked pastina with parsley and pepper.

# Notes:

01 - Can use any small pasta shape
02 - Add chili for extra heat
03 - Make creamy with coconut milk or cashews

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