Italian Penicillin Soup
One of my healthy soups to meal prep for the week!
Ingredients:
8 cups of chicken bone broth
3-4 garlic cloves
3 celery sticks, peeled (each celery sliced in half)
2 carrots, peeled (each carrots sliced into half)
1 yellow onion, peeled and sliced in half
salt and pepper to taste
parmigiana reggiano rind
1/2 box of pastina noodles
Directions:
In a large pot, add the chicken bone broth, garlic cloves, celery, carrots, onion, and the parmigiana reggiano rind.
Bring to a boil, then reduce heat and let the vegetables simmer for 30 minutes, or until you can easily slice through with a fork.
Once the vegetables are tender, remove the parmigiana rind and discard.
Use an immersion blender directly in the pot to blend the vegetables into the broth until smooth.
Add salt and pepper to taste.
In a separate pot, cook the pastina noodles according to the package directions. Drain well.
Add a scoop of cooked pastern into each bowl, then ladle the hot blended broth over the pasta.
Add freshly grated parmigiana reggiano top or squeezed lemon (this is optional)