Ingredients
Scale
- 1 cup pastelina or tiny pasta
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- Salt and pepper to taste
- Fresh parsley or basil for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté the onion and garlic until translucent, about 3 minutes.
- Add diced carrot and cook for another 2 minutes.
- Pour in the broth and bring to a boil.
- Add the pasta and cook according to package instructions until tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh herbs.
Notes
- Use gluten-free pasta for a dietary option.
- Adjust broth quantity for thicker or thinner soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg