Spicy Garlic Acini Pastina
The weather is fully committed to soup season vibes now, so I started things off with a riff on one of my absolute fave soup recipes. This time, I kicked up the garlic & the spice a notch for that extra cozy vibe.
PREP TIME
15 minutes
COOK TIME
1 hour and 25 minutes
INGREDIENTS
22
Serves: 4
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted, divided 2 / 2
- 1 Tbsp1 Tbsp1 Tbsp Chili Infused Olive Oil, + garnish
- 1 Tbsp1 Tbsp1 Tbsp Pepperoncini In Oil
- 0.5 tsp0.5 tsp0.5 tsp Red Pepper Flakes, + garnish
- 1 head1 head1 head Garlic, crushed & peeled ( I had 11 cloves)
- 2 whole2 whole2 whole Yellow Onion, chopped
- 1 whole1 whole1 whole Shallot, chopped
- 2 whole2 whole2 whole Carrots, peeled & chopped
- 4 whole4 whole4 whole Celery, chopped
- 2 whole2 whole2 whole Red Bell Pepper, chopped
- 1 cup1 cup1 cup White Wine, I used a local Sauv Blanc
- 4 cups4 cups4 cups Vegetable Broth, I used a plant-based chicken broth
- 3 cups3 cups3 cups Water
- 1 whole1 whole1 whole Parmesan Rind, I used a pecorino rind
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp All Purpose Seasoning - Vegeta
- 1 cup1 cup1 cup Acini di Pepe Pasta
- 1 cup1 cup1 cup Pecorino Romano, finely shredded + garnish
- 0.5 whole0.5 whole0.5 whole Lemon, juice
- 2 whole2 whole2 whole Green Onion (Scallion), sliced for garnish
- 1 whole1 whole1 whole Himalayan Pink Salt
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh
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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
- Begin heating your EVOO, chili oil, pepperoncini, 2 Tbsp. butter, pepper flakes, & garlic cloves in a large, deep pot set to about medium. Once heated, stir and let those cloves simmer in the melted fats for about a minute. Then, add your onion, shallot, celery, carrot & bell pepper. Season liberally with salt & pepper. Let your veggies cook about 15 + minutes until they have softened up nicely. Stir as needed.
- Pour in the wine and season with salt & pepper. Let the wine simmer until reduced by about 2/3 in the pot. Next, pour in your broth & water, increase your heat slightly and bring your soup to a boil. Once boiled, add the cheese rind & vegeta. Reduce to a simmer, cover, and simmer about 20 - 25 minutes.
- Pluck out the cheese rind. Strain your veggies into a vortex blender ( I used my Vitamix) . Make sure your blender is safe to blend hot items. Blend the veggies until they are nice and creamy and return this creamy veggie mixture to your soup pot. Alternately, you could use an immersion blender to get them blended up. Increase your heat slightly until your soup starts bubbling again.
- Pour in the acini di pepe pasta and let that simmer away in your uncovered soup pot until perfectly al dente, about 20 - 25 minutes. You will want to be stirring the soup fairly often to avoid the noodles clumping together or scorching on the bottom of the pan.
- Once your soup has thickened up and the noodles are tender, turn off the heat and stir in the remaining butter, pecorino, and lemon juice. Taste and adjust your salt / pepper if needed. Additionally, you could add the entire lemon's juice if desired. Once your soup is seasoned to your liking, serve it up!
- Garnish your creamy bowls with a drizzle of chili oil, some finely shredded pecorino, green onions, and pepper flakes. ENJOY!
- Leftover soup can be stored in an airtight container in the fridge for 4 days.
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My Notes:
About This Recipe
Show nutritional information
Soups Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 745 |
| Fat: | 41 g |
| Carbohydrates: | 71 g |
| Protein: | 38 g |
| Cholesterol: | 36 g |
| Sodium: | 2281 mg |
| Fiber: | 7 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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