One thing at a time
Here’s how.
- Put the broth, vegetables and garlic in a pot. Add the bay leaf and Parmesan rind if using. Cover and simmer for about 20 minutes, until the vegetables are tender.
- Remove the bay leaf and rind. Lift the vegetables out with a slotted spoon.
- Blend the vegetables with ½ cup water using equipment suitable for warm food. Follow the blender’s hot-liquid instructions; do not seal hot liquid in a personal blender.
- Stir the puree back into the broth. Taste and season.
- Bring to a gentle boil, add pastina and stir frequently. Follow the pasta package’s cooking time, usually 5–7 minutes.
- Finish each bowl with parsley, Parmesan or olive oil. Refrigerate leftovers promptly; use within 3–4 days.
A little more than the ingredients
Why it belongs in the house.
The blended vegetables make a fuller broth, and the pasta brings energy in an easy little bowl. You can use a low-sodium stock and add chicken or beans if you want more protein.
Warm soup helps you take in food and fluid when your appetite is small. “Italian penicillin” is its affectionate nickname. The broth and garlic are not substitutes for treatment when you need it.