Sunday, May 19 2024

Vegetable broth  is a hot soup prepared with lots of fresh vegetables that are then blended and to which pastina is added.

It is also an ideal fall recipe for winter or at any rate with the arrival of early cool weather, when a nice vegetable-rich and at the same time light vegetable broth is a dish that warms the body and puts you back on your feet after a tiring day.

In addition, a nice bowl of soup, be it a soup or a velouté, is very satiating, you will still feel “full” but low in calories, and you will get your fill of vitamins and minerals.










  • 1 cup of pastina (fili d’angelo/ angel hair is good)
  • 1 potato
  • 1 carrot
  • 1/2 small onion
  • 1 celery stalk
  • a small piece of garlic
  • 1/2 small zucchini
  • 2-3 cherry tomatoes
  • 2 tablespoons of tomato sauce
  • Salt to taste
  • 2-3 tablespoons of evo oil
  • Grana or Parmigiano Reggiano cheese (optional)
  • Chili pepper (optional)
  • 8 cups of  water
  • parsley (optional)





We finely slice all the vegetables.

In a pot, we pour the extra virgin olive oil.

We add a very small clove of garlic, onion, carrot, zucchini, celery, potatoes, cherry tomatoes and let it cook a little.


After two minutes, we add a little chili pepper and tomato sauce.


We adjust the salt and let it cook for another 2 minutes.


We turn the flame to high and add the water.


We cover with the lid and let it cook on a high flame for 40-45 minutes.

If you prefer classic broth, you can directly add the pastina.

Or you can blend it quickly with a blender.


Add the pastina and let it cook.

When there are about 2 minutes left until the pastina is cooked, turn off the flame and let it rest for 3-4 minutes.

At this point, before serving, add the Parmigiano Reggiano cheese.


One last stir and the dish is ready.

If you want, you can garnish with parsley.




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