Barilla® Pastina

in Chicken Broth with Fresh Vegetables

  • 650
  • 52.0g
  • 35.0g
  • 33.0g


Ingredients for 6 people

  • 1 Box Barilla® Pastina
  • 1 Whole Chicken, Chopped
  • 2 Stalks Celery
  • 2 Carrots Divided
  • 1 Onion
  • 10 Black Peppercorns
  • Sea Salt to taste
  • 1 Bay Leaf
  • 1 Diced Plum Tomato
  • 1 Bunch Asparagus; Diced
  • 1 Leek; Diced
  • 1 Tablespoon Extra Virgin Olive Oil


  1. 1
    In a large pot cook the chicken with carrot, onion, celery and black pepper corns for approximately 2 hours.
  2. 2
    Skim the broth to remove the fat Dice the remaining vegetables except for the spinach and sauté the asparagus and leeks in olive oil for 3-4 minute or until slightly browned.
  3. 3
    Drain the broth into another pot and place back onto the stove top to simmer. 
  4. 4
    Season the broth with salt and pepper and add the reserved vegetables, add the Pastina and cook for half the recommended time.
  5. 5
    Remove the soup from the heat and let it rest for 30 minutes before serving, add back the chicken to warm through and fold in the spinach and tomatoes.

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