Lately, I’ve been all about cold weather comfort food. It snowed on Friday from the time I got up, to when it got dark – it was a good day to make this soup. It’s a chicken broth with pureed carrots, celery, onion, and garlic that’s ladled over freshly cooked pasta. It’s something my Nonna would have made me – if I had a Nonna! Seriously, this is delicious – it can be made with ingredients you probably already have in your fridge, and takes no time to pull together.
- 4 cups chicken broth
- 6 cups water
- 3 celery ribs, cut into 4 pieces
- 3 carrots, peeled, and cut into 4 pieces
- 1 small yellow onion
- 4 garlic cloves
- 1 tablespoon chicken bouillon
- 1 teaspoon salt
- pastina, ditalini, or orzo pasta
- parmesan cheese
- Add all ingredients to a large pot, bring to a boil then turn down to medium heat and simmer for 45 minutes.
- Transfer vegetables and 2 ladles of brother to a blender and puree. Add back to the pot of broth and whisk.
- Cook pasta, spoon into serving bowls and ladle the broth over the pasta, sprinkle with parmesan.
