Italian Penicillin Soup (Print Version)

# Ingredients:

→ Broth & Vegetables

01 - 8 cups vegetable broth
02 - 1 onion, peeled and quartered
03 - ¼ inch ginger
04 - 2 carrots, peeled
05 - 4 celery sticks, halved
06 - 6 cloves garlic
07 - 1 teaspoon salt (optional)

→ Pasta

08 - 1½ cups dry pastina

→ Garnish

09 - Freshly cracked black pepper
10 - Fresh parsley, chopped

# Instructions:

01 - Bring broth to boil, add vegetables, and simmer for 25 minutes until softened
02 - Cook pastina separately while vegetables are simmering
03 - Remove vegetables with slotted spoon, blend with 2 cups broth until pureed. Let cool slightly before blending
04 - Return pureed mixture to broth and stir. Serve over cooked pastina with parsley and black pepper

# Notes:

01 - Can use any small pasta shape like orzo or mini shells
02 - Add chili for extra sinus-clearing power
03 - Can add coconut milk or cashews for a creamier soup

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