Winter soups are definitely on the menu now and this delicious one is courtesy of The Vegetarian Italian Kitchen by Veronica Lavenia.
This book is a collection of delicious Italian ideas, repeatedly enjoyed by Veronica and the people she loves. It celebrates food in its purest form.
The pastina in brodo vegetale is not only nutritious, but is suitable for small children or for a light dinner that warms you during the cold winter.
The homemade vegetable broth is very easy to prepare and, if made with flavourful vegetables, has a truly unique taste. Also suitable for risotto, it can be prepared in advance and then frozen. My suggestion is that you use it to fill ice cube trays and, once frozen, transfer the cubes into plastic bags for food. In this way, you have broth cubes ready for use whenever needed.
1 organic onion
1 organic carrot
1 organic celery stalk
1 litre (34 fl oz) water
Sea salt, to taste
300 g (11 oz) pastina pasta
Extra virgin olive oil, to taste
Parmigiano cheese, to taste
Peel the onion and cut in half. Peel the carrot and cut into small cubes.
Wash and dry the celery and cut into small rounds.
Put the water in a large pot, add all the vegetables and cook for 30 minutes over a low heat with the lid on to enhance the cooking of the vegetables.
Once done remove the vegetables from the water.
Add the salt and pasta, leaving to cook according to the time suggested on the packet.
When cooked, add the oil.
Sprinkle with grated Parmigiano and serve hot
* The Vegetarian Italian Kitchen by Veronica Lavenia, New Holland Publishers Australia, RRP $40.