Tiny Pasta in Broth
In Italy this soup is often served with bread for a light supper. Hand round a bowl of grated Parmesan cheese for sprinkling on top. From the book "400 Soups" and posted for ZWT5.
- Ready In:
- 5 cups beef stock
- 3⁄4 cup small soup pasta, such as stellette
- 2 ounces roasted red peppers (bottled)
- kosher sea salt
- fresh ground black pepper
- grated parmesan cheese, to serve
- Bring the beef stock to a boil in a large saucepan.
- Add salt and pepper to taste, then drop in the soup pasta.
- Stir well and bring the stock back to a boil. Lower the heat to a simmer and cook 7 to 8 minutes, or according to the packet instructions, until the pasta is al dente.
- Stir often during cooking to prevent the pasta shapes from sticking together.
- Drain the pieces of bottled roasted pepper and dice them finely; add to the soup pot.
- Taste the soup and adjust the seasoning.
- Ladle into individual soup bowls and serve immediately, with grated Parmesan cheese for topping.
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Made for your Football Pool win, soothing hot beverages & soups have been my most freq go-to options while I've been fighting a cold w/bronchitis since returning from an extended trip to the U.S. I used couscous for the sml pasta & it was certainly an easy fix that provided the soothing comfort I was after. Congrats on your win & thx for helping me feel better. :-)Reply
I thought this was quite nice. It didn't blow me away, but it certainly has it's place on my table. I enjoyed the added flavour boost from the roasted red peppers. Would go nicely as a starter, or in combination with a heartier salad. Next time I'll reduce the amount of pasta, as I personally prefer more broth. I served this tonight with Recipe #349789. Thanks for sharing your recipe FN. :) Made for: March Into Spring Tag ~ 2010 - Diabetic ForumReply
This is perfection as it is. I have come to adore, just adore the simplistic, pure, tastes of life, and this is it. Sometimes, you just don't want to have all that fanfare, sometimes you do. In this case, I truly didn't change one thing. In photo, I added cilantro for color, and a couple of sliced green onions to give depth. Totally not necessary, and the little pasta's are bathing away, quietly in the broth. The roasted red peppers are a unique and very interesting addition for your eyes to behold, and I didn't add any more salt. No need, perfect the way it was. Will be on my list of Top 2010 recipes. Thank you! FN! Made for *January Soup Party* Diabetic Forum, January 2009Reply
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