Ingredients

• 4 cups homemade chicken, bone or vegetable broth
• 3 to 6 cups water
• 3 celery ribs, cut in half
• 3 carrots, peeled and cut
• 6 garlic cloves, whole
• 1 whole onion, yellow or white
• 1 tsp salt
• Flat leaf parsley (optional)
• 1-2 tsp chicken bouillon (optional)
• Pastina, Orzo or any mini pasta of your choice
• Parmesan cheese, for sprinkling (optional)

Directions

Step 1 In stockpot, add water and chicken broth. Add all the vegetables and bring to a boil over medium-high heat.

Step 2 Once broth is brought to a boil, reduce heat to medium-low and partially cover the pot. Simmer for 45 minutes or until vegetables are soft.

Step 3 Once vegetables have softened, remove them from the broth and blend them.

Step 4 Add 2 ladles of broth and chicken bouillon to the blended vegetables. Blend and return the mixture to the rest of the broth. Store in an airtight jar in the refrigerator.

Step 5 Cook your favourite pasta separately and add the thickened broth to the cooked pasta. Sprinkle parmesan cheese on top.

Tips

Transform the pastina (or mini pasta) into resistant starch by cooking it a day ahead, cooling it thoroughly and storing it in the fridge for at least 24 hours before serving. This process improves the nutritional value of the dish, making it even more wholesome and satisfying.