By Andre Guerlain
Tomato Pastina Soup
6 steps
Prep:15minCook:30min
Source: Diane Morrisey @dianemorrisey
(Instagram)
So yummy etc.
Updated at: Fri, 05 Jan 2024 23:39:54 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
45
High
Nutrition per serving
Calories904.7 kcal (45%)
Total Fat35.6 g (51%)
Carbs108.5 g (42%)
Sugars25 g (28%)
Protein40.6 g (81%)
Sodium1598.7 mg (80%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
¼ cupolive oil
2carrots
chopped
1onion
medium, chopped
3garlic
cloves, chopped
5 sprigsthyme
tied together with kitchen string
6 ozTomato paste
can
kosher salt
black pepper
chili flakes
2 quartschicken stock
parmesan cheese rind
2 cupspastina pasta
or other small pasta like orzo
6basil leaves
ripped apart
½ cupgrated parmesan
Instructions
Step 1
Heat the oil in a large saucepan over medium heat. Add onion, garlic, and carrots, and cook until softened and aromatic, about 5 minutes.
Skillet
Step 2
Add the tomato paste and cook for about 5 minutes. The paste will begin to caramelize.
Step 3
Add thyme, Parmesan rind, and broth. Season to taste with salt and pepper. Scrape the bottom of the skillet to deglaze it. Bring to a boil and then reduce to a simmer for 10 minutes
Step 4
Add the pastina and stir. Simmer for 8 to 10 minutes, or until the pasta is cooked. Add water judiciously if the dish becomes too thick.
Step 5
Remove the thyme sprigs, remove the Parmesan rind, and stir in basil.
Step 6
Serve with grated Parmesan.
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