Ingredients
- 8 cups vegetable broth
- 1 onion, peeled and quartered
- 1 (1/4-inch) slice fresh ginger, peeled and minced
- 2 carrots, peeled and chopped roughly
- 4 celery ribs, chopped roughly
- 6 garlic cloves
- 1 teaspoon salt (omit if vegetable broth is already salty)
- 1 1/2 cups uncooked pastina, or 2/3 cup uncooked long-grain white rice
For Serving:
- Fresh parsley, chopped
- Freshly ground black pepper
Directions
- Bring the vegetable broth to a boil in a large pot. Add the onion, ginger, carrots, celery, garlic, and salt, and simmer for 20 minutes, covered, until slightly softened.
- Cook the pastina separately in salted water, according to the package directions, while the broth is simmering.
- Using a slotted spoon, carefully spoon out the whole vegetables from the broth and transfer them to a blender, with about 2 cups of the broth. Allow to cool until safe to handle, then blend until a thick puree is formed. Pour the puree into your broth and stir.
- Place the cooked pastina in a bowl, and pour the broth on top.
- Add fresh parsley and pepper, and serve.