Red Pepper Pastina (Edit recipe)

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Decided to try a red pepper version of this soup and my gosh, that red colour and bright pepper flavour was divine. I definitely prefer Acini Di Pepe to Pastina noodles, but it was delish either way.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

55 minutes

INGREDIENTS

20

Serves: 4

Ingredients

2 Tbsp Butter, Unsalted
1 Tbsp Peperoncini Peppers, in chili oil + garnish
1 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, smashed
2 whole Yellow Onion, chopped
2 whole Celery, chopped
4 whole Red Bell Pepper, chopped
1 whole Carrots, peeled & chopped
1.5 cups White Wine, I used a local Ontario Pinot Grigio
4 cups Plant Based Chickenless Broth - President's Choice
3 cups Water
1 whole Parmesan Rind, I used a Grana Padano rind
2 tsp Roasted Garlic and Red Pepper Seasoning - Club House
1 tsp All Purpose Seasoning - Vegeta
6 pieces Basil, Fresh, small handful, torn
1.5 cups Pastina
1 cup Grana Padano Cheese, finely shredded + garnish
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Parsley, chopped for garnish

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Process

Cook Mode

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

Begin heating the EVOO, pepperoncini, butter, and garlic, in a large pot / deep non-stick that can accommodate 7+ cups of liquid and set to just below medium. Once heated, let everything sizzle together for about a minute before adding your onion, bell pepper, celery, carrot, 1 tsp. of the roasted garlic seasoning, and a good hit of both salt & pepper. Stir together and cook for 15 - 20 minutes until the veg have mostly gone soft. Make sure to stir as needed.
Pour in the wine and let that simmer off until reduced by about 2/3. Next, pour in the broth and water and increase the heat to bring the soup to a boil. Once boiled, add the remaining roasted garlic seasoning, vegeta, hard cheese rind, and another good pinch of both salt & pepper. Reduce your heat to a simmer and cover for 20 minutes.
Carefully scoop all of the veggies into your vortex blender. Make sure to pluck out the cheese rind. Once all of your veggies are in the blender, puree until smooth and return this to the skillet / pot of broth. Add the handful of basil and wait for the soup to start bubbling away again. Once bubbling, stir in the pastina noodles and make sure to stir often as they cook to avoid clumping / burning. Cook the noodles until just about al dente, stirring often. They will continue to cook after turning off the heat.
Remove the soup from the heat and stir in the grana padano until combined. Set aside covered for 5 minutes. Prior to serving, taste and adjust the salt / pepper if needed.
Serve garnished with as much grana padano as your heart desires, chili oil, and fresh parsley. ENJOY!
Remaining soup can be refrigerated in an airtight container for up to 4 days. When reheating, you may want to add additional broth to loosen the soup up.

Notes

My first two Pastina recipes, I used Acini Di Pepe as opposed to actual Pastina noodles. Honestly, I preferred the Acini for their texture. If you have them, sub in 1 C of Acini Di Pepe in place of the pastina noodles.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	789
Fat:	34 g
Carbohydrates:	98 g
Protein:	38 g
Cholesterol:	79 g
Sodium:	1969 mg
Fiber:	8 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.