Pastina Soup
5
- ★★
- ★★
- ★★
- ★★
- ★★
Prep time 10mins
Cook time 40mins
Serves or Makes: 4 servings
Recipe Card
ingredients
- 1 bunch of celery, chopped
- 1 bunch of Tuscan kale, chopped
- 3 tablespoon of olive oil, plus more for drizzling
- 2 jars Epic Homestyle Savory Chicken Bone Broth
- 14 ounces water
- Juice from ½ a lemon
- 1 cup small noodles (such as pastina, acini di pepe, any tiny star shaped)
- 4 egg whites
- Grated parmigiano reggiano, to taste
- Kosher salt and pepper, to taste
Method
Step 1
In a large pot, add olive oil on low/medium heat, and add chopped celery to cook for 10 minutes. 5 minutes into cooking the celery, add a splash of the chicken bone broth to cook for the remaining 5 minutes.
Step 2
Once the celery has softened, add in jars of Epic Homestyle Savory Chicken Bone Broth & water. Allow to simmer for 10 minutes.
Step 3
Add in noodles directly to the broth/celery pot. Allow to cook for 10 minutes. Add in lemon juice and kale. Stir, and simmer for 5 minutes. Season broth to taste with salt and pepper.
Step 4
When ready to serve, add egg whites. Stir so there are ribbons of egg whites throughout the soup. The soup will thicken.
Step 5
Serve immediately, topping bowls with a drizzle of olive oil, LOTS of grated parmigiano reggiano.