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Instructions. In a medium saucepan, bring the broth to a low boil. Stir in the pastina and simmer for an additional 2 minutes before removing from the heat. Stir after adding to prevent clumps. Immediately add the butter and cheese, stirring until combined. Add the salt and pepper, if desired.
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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.
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Wash the cherry tomatoes and make an X-shaped incision at the bottom. Heat some water in the kettle. Transfer hot water to a bowl and soak cherry tomatoes for 2 to 3 minutes. Using a knife, remove the skin from the cherry tomatoes. Add the chopped cherry tomatoes to the broth. When the broth is boiling, add the pastina.
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Add the garlic, cooking until it becomes fragrant - 2-3 minutes. Add the bone broth, turmeric, kosher salt, and fresh ground pepper. Continue to heat the broth until it starts to simmer. Add the pastina (or orzo) and cook until just al dente. Remove from the heat and stir in the parmesan cheese and extra 2 tbsp butter.
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Add the blended vegetables back into the pot along with the chicken and cooked pastina. Squeeze some lemon into the soup and add a bit of parsley before serving. Add a bit of pesto into a bowl and top it with ladlefuls of piping-hot soup. Sprinkle Parmesan cheese, parsley, and black pepper on top and serve. Credit: Sam Burros.
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You can find the full printable recipe with tips and directions linked here https://www.themodernnonna.com/easy-vegetable-broth-pastina-soup/Easy Vegetable.
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Step 1: Heat a dutch oven to medium low heat on the stovetop. Add in 1 tablespoon of olive oil and allow it to warm up. Pour in the celery, carrot, onion, garlic and salt, and cook to soften for about 4 to 5 minutes, stirring frequently. Step 2: Pour in chicken stock, stir and cover for 10 minutes.
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Instructions. Bring stock to a boil. Add pastina, slightly lower the flame so that it's gently bubbling, and cook until almost all water is absorbed but some is left (about 3-ish minutes). It'll absorb more as it sits. Remove from heat and add butter and a good grating of parmigiano-reggiano. Stir and transfer to a bowl.
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Instructions. Fill a large pot with the water (or ½ water and ½ organic unsalted vegetable broth) and heat over high heat. Add the onion, celery, carrots, and garlic and season with salt. Bring the contents to a boil. Once the broth is boiling, reduce the heat to medium-low and semi cover the pot with a lid.
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Boil the pasta. Turn the heat to high to bring the broth to a boil. Once boiling, stir in 1 ½ cups pastina. Cook until the pasta is tender, about 3 minutes or so. Remove the soup from the heat. Serve. Taste the soup and adjust seasoning, adding more salt if it tastes flat. Ladle the pastina into serving bowls.
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Heat a large Dutch oven or soup pot or medium heat. Add the oil, butter, onion, shallot, celery and bell pepper and stir to combine. Cook for 4-5 minutes or until the onions are translucent, stirring occasionally. Add the garlic, stir well and cook for another 2 minutes.
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Pluck chicken to clean any remaining feathers and run it thoroughly under cold running water. Put chicken and vegetable in a pot, then add the water. Just before broth comes to a boil skim off any foam/scum from the surface if you see any. Bring to a boil, cover with a lid and simmer for 60-90 minutes, then strain.
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In a tiny bowl, stir together ¼ teaspoon of garlic, ⅛ teaspoon of black pepper, and ⅛ teaspoon of salt. Season the chicken with this mixture. Let the chicken sear for five minutes on the first side, until it's golden brown. Wear oven mitts while using tongs to flip the chicken over (the oil may splash).
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Add the water to a pot, and set over high heat. Add salt to the water. Once the water's boiling, add the pastina to the pot and stir. Cook, stirring often, until most of the water's been absorbed- about 3-4 minutes. Remove the pot from heat, and whisk in the beaten egg. Whisk immediately and quickly so the egg incorporates and doesn't cook.
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Add enough water to cover the chicken (about 8 cups). Add in the onion, carrots, celery, and bay leaves. Bring to a boil and then lower heat to a low boil and begin to skim the fat (some foam should be floating to the top) off. Do this until most of the foam has been removed (could take 20 minutes more or less).
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Add pastina and stir. Cook for a few minutes until most of the liquid has been absorbed. Add milk to a microwavable safe cup and heat until warmed, about 30-45 seconds. Once the pastina is cooked or al dente, reduce the heat to low and add butter and warmed milk. Stir until butter has melted then remove from heat.
