Green Pastina
I absolutely loved the original version so much that I started jotting down a variety of different ideas, beginning with my Green Pastina. Loads of green veggie goodness, tender Acini Di Pepe Pasta, and heaps of grana padano.
PREP TIME
15 minutes
COOK TIME
1 hour and 10 minutes
INGREDIENTS
21
Serves: 4
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Peperoncini Peppers, in chili oil
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 5 cloves5 cloves5 cloves Garlic, crushed
- 0.5 bunch0.5 bunch0.5 bunch Green Onion (Scallion), sliced
- 2 whole2 whole2 whole Yellow Onion, chopped
- 3 whole3 whole3 whole Celery, sliced
- 1 whole1 whole1 whole Yellow Bell Pepper, chopped
- 1 whole1 whole1 whole Zucchini, cut into quarter moons
- 1 cup1 cup1 cup White Wine, I used Sauvignon Blanc
- 7 cups7 cups7 cups Water
- 1.5 tsp1.5 tsp1.5 tsp All Purpose Seasoning - Vegeta
- 1 head1 head1 head Broccoli, cut into florets (about 3.5 cups)
- 0.25 cup0.25 cup0.25 cup Parsley
- 3 cups3 cups3 cups Baby Spinach, packed cups
- 1 cup1 cup1 cup Acini di Pepe Pasta
- 1 cup1 cup1 cup Grana Padano Cheese, finely shredded
- 0.5 whole0.5 whole0.5 whole Lemon, juice
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large, deep non-stick skillet / soup pot, begin heating the butter, EVOO, garlic, pepper flakes, pepperoncini, and a pinch of both salt & pepper, over just about medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, green onion, bell pepper, celery, and some salt & pepper. Stir, cover, and cook the veggies for about 15 minutes. You'll want to stir a few times and reduce your heat if you notice any browning. At this point, the veg should be fairly tender.
- Stir in the zucchini and another pinch of both salt & pepper. Continue to cook another 2 minutes or so. Pour in the wine and let that simmer until reduced by at least half, about 4 - 5 minutes. Now, pour in the water and increase the heat to bring your soup to a boil. Once boiled, reduce your soup to a simmer, and add the broccoli, parsley, vegeta, and some more cracked pepper. Cover and let this cook 25 minutes.
- After the 25 minutes, stir in the spinach and another good pinch of salt & pepper. After a couple minutes, use a slotted spoon to scoop all of the veggies into your Vitamix Blender. Any blender will do as long as it can safely blend hot liquids! Run the hot liquid setting until you get a gorgeously green mix and return this to your skillet / pot. Stir together and wait for the soup to start bubbling again before stirring in the Acini pasta. Cover the soup and cook about 10 - 12 minutes, stirring often to avoid the noodles from clumping / scorching to the bottom. At this point, the soup should've thickened up quite nicely.
- Turn off the heat and fold in the grana padano & lemon juice. Taste your soup and season to taste with salt / pepper if needed / desired.
- Serve your bowls garnished with pepperoncini / chili oil, pep flakes, grana padano, cracked pepper, and parsley. ENJOY!
- Leftover soup can be refrigerated for up to 4 days in an airtight container.
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My Notes:
About This Recipe
Show nutritional information
Coconut Free Nut Free Pescetarian Shellfish Free Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 663 |
| Fat: | 33 g |
| Carbohydrates: | 69 g |
| Protein: | 32 g |
| Cholesterol: | 73 g |
| Sodium: | 1179 mg |
| Fiber: | 6 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Green Pastina”
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This sounds fantastic!!!
Thank you so much 🙂 I really enjoyed it!