Pastina For One Recipes

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PASTINA SOUP (SIMPLE ITALIAN CHICKEN SOUP)



Pastina Soup (Simple Italian Chicken Soup) image

A super simple Italian soup made with a minimal of ingredients.

Provided by Christina Conte

Categories     Soups

Time 30m

Number Of Ingredients 9

32 oz of water
1 to 2 Tbsp extra virgin olive oil
(optional: 1 tsp vegetable or chicken bouillon)
2 stalks of celery, leave whole to remove, or chopped into pieces if you want to leave it in the soup
1 large carrot, cut into pieces as desired
2 shallots or 1 medium onion
salt, to taste
2 Tbsp pastina of choice (acini di pepe, orzo, alphabet, etc., or you can break spaghetti into little pieces) (if you have no pasta see the recipes below)
1 egg

Steps:

  • Put the water, oil, bouillon (if using), celery, carrots, shallots or onion and salt into a pot and bring to a boil. If you have celery leaves, you can add those, too.
  • Lower the heat so that the soup simmers for about 15 to 20 minutes, then add the pastina. Cook until the pastina is ready then remove any of the ingredients you don't want to serve, for example, stalks of celery and/or celery leaves.
  • Break an egg into the pot and swirl with a fork until cooked. Taste for salt and add if needed. Serve immediately.

Nutrition Facts : Calories 132 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 416 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

PASTINA SOUP



Pastina Soup image

Provided by Giada De Laurentiis

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced
3 sprigs thyme
Kosher salt
1 2-inch piece parmesan cheese rind
1 quart chicken stock (homemade or low-sodium)
1 1/4 cups star-shaped pastina
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese
1 teaspoon grated lemon zest (optional)

Steps:

  • Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
  • Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
  • Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
  • Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

PASTINA FOR ONE



Pastina for One image

From the Cookbook "I Loved, I Lost, I Made Spaghetti". I really enjoyed this! Comfort food!

Provided by lisar

Categories     < 15 Mins

Time 10m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 6

1/4 cup pastina
1/4 teaspoon salt
1 egg, slightly beaten
1 teaspoon butter
1 tablespoon parmesan cheese
fresh ground black pepper

Steps:

  • Bring 1 cup of water to a boil in a small saucepan.
  • Add pastina and salt, cook until most of the water is absorbed, 3 to 4 minutes.
  • Turn off heat and add the egg, letting it cook on the hot pasta.
  • Add the butter, cheese and a little pepper.

Nutrition Facts : Calories 128.7, Fat 10.2, SaturatedFat 4.8, Cholesterol 226, Sodium 754.8, Carbohydrate 0.6, Sugar 0.4, Protein 8.2

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