Wellness & Natural Food

Pastina with vegetable broth

Written by Veronica Lavenia

Pastina with vegetable broth is one of the classic dishes of the Italian cold season, not only nutritious but also suitable for small children or for a light comforting dinner.

Pastina with homemade vegetable broth is very easy to prepare and, if made with flavorful vegetables from the garden, has a truly unique taste. Also suitable for risotto, it can be prepared in quantity and then be frozen. I suggest to fill the molds for ice and, once frozen, transfer the cubes in plastic bags for food. In this way, the ice will not ruin the flavor of the broth.

Pastina with vegetable broth: Ingredients

Serves: 4-6

1 liter of water

1 organic onion

1 organic carrot

1 organic stalk celery

Pinch of sea salt 

2 tbsp extra virgin olive oil

400 g (17oz) pastina

1 tbsp Parmigiano cheese, grated


Pastina with vegetable broth: Method

  1. Peel the onion and scrape the carrot. Wash all vegetables, to remove any impurities (except for the onion) and cut in half.
  2. Put the water in a large pot, add all the vegetables and cook for 30 minutes over low heat, with the lid to enhances the cooking of vegetables.
  3. Once the cooking time, remove the vegetables. Add the salt and the pastina, leaving cook according to the time suggested in the package of pasta.
  4. When cooked, add the olive oil. Sprinkle with grated Parmigiano and serve hot. 

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About the author

Veronica Lavenia

PhD (former University academic). Italian based (food) writer and magazine contributor. Authors of six books (five cookbooks), some of her works have appeared and appears in the most popular International food magazine, as “Gluten-free Heaven”; "Vegetarian Living"; "Veggie Magazine"; "Lifestyle FOOD"; "Australian Good Food & Travel Guide; "Chickpea";" TML" (The Mediterranean lifestyle), among others. EVOO Communicator.