Italian green soup with pastina recipe

Italian cuisine relies on soup, although most people only know a few of the various varieties. Soup is served as a first course with or without pasta. 

¼ cup extra virgin olive oil, plus more for serving 1 leek, roughly chopped 1 medium onion, roughly chopped 2 celery stalks, roughly chopped 4 carrots, peeled and roughly chopped 1 large potato, peeled and roughly chopped 1 ¾ cup frozen peas, thawed 1 medium zucchini, roughly chopped ½ bunch parsley, roughly chopped 1 packed cup roughly chopped kale


1 packed cup roughly chopped turnip greens 5 ounces roughly chopped spinach or whole baby spinach 4 teaspoons salt 1 teaspoon black pepper 10 ounces pastina such as orzo or another very small pasta shape


In a large stockpot, heat oil on medium. Leek, onion, celery, carrots, potato, peas, and zucchini should be sautéed in oil for 5-6 minutes, stirring occasionally to avoid sticking.

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Cook spinach, turnip greens, parsley, and kale for 2-3 minutes until wilted. The size of your pot may require you to add them slowly.

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Just cover the vegetables with 2 quarts of water. Salt and pepper and high heat will boil the water. Let the soup simmer for 1 hour on low heat. Stop cooking.

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Return the soup to the pot after immersion or batch blending. Boil a large pot of salted water and cook pastina al dente by package instructions after soup cooking.

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Drain the pastina and add to the soup. Blend. Sprinkle grated pecorino cheese and extra virgin olive oil over the Italian green soup.

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