Pastina with Chicken Broth & Fresh Vegetables
- Total Fat
Ingredients for 6 people
- 1/4 box (3 ounces) Barilla® Pastina
- 1 3-4 pound whole chicken, chopped
- 5 ½ quarts, water
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion
- 10 black peppercorns
- 1 bay leaf
- 1 plum tomato, diced
- 2 cups spinach
- ½ bunch (8 ounces) asparagus, diced
- 1 small leek, diced
- 1 tablespoon extra virgin olive oil
- Sea salt and black pepper to taste
1In a large pot, add the water and simmer the chicken with ½ carrot, ½ celery, onion, black peppercorns and bay leaf for approximately 2 hours; skim the broth to remove the fat.
2In a large skillet, sauté the remaining carrot, celery, asparagus and leeks in olive oil for 3-4 minutes or until slightly browned.
3Meanwhile, strain the broth into another pot (remove and discard the bay leaf) and place back onto the stove top to simmer.
4Season the broth with salt and pepper, add the sautéed vegetables and Pastina then cook for 3 minutes.
5Remove soup from the heat and fold in chicken, spinach and diced tomatoes. Allow soup to rest 30 minutes before serving.