Green Pastina

Green
Pastina

Prep Time: 15 Min
Cook Time: 1 Hr 10 Min (approx)

Yields: 4 Servings

What You Need

• 2 Tbsp. EVOO
• 2 Tbsp, Unsalted Butter
• 1/2 Tbsp. Pepperoncini In Oil + Garnish
• 1 Tsp. Red Pepper Flakes + Garnish
• 5 cloves Garlic, crushed 
• 1/2 Bunch Green Onions, sliced
• 2 Yellow Onions, chopped
• 3 stalks Celery, sliced
• 1 Yellow Bell Pepper, chopped
• 1 Zucchini, cut into quarter moons
• 1 C White Wine ( I used Sauvignon Blanc)
• 7 C Water
• 1 1/2 Tsp. Vegeta Seasoning
• 1 Head Broccoli, chopped into florets (approx 3 1/2 C)
• 1/4 C Fresh Parsley + Garnish
• 3 C Baby Spinach (fairly packed cups)
• 1 C Acini Di Pepe Pasta
• 1 C Grana Padano, finely shredded + Garnish
• 1/2 Lemon, juice only
• Himalayan Salt & Cracked Pepper

Directions

• In a large, deep non-stick skillet / soup pot, begin heating the butter, EVOO, garlic, pepper flakes, pepperoncini, and a pinch of both salt & pepper, over just about medium heat. Once heated, let everything sizzle together for about a minute before adding the onion, green onion, bell pepper, celery, and some salt & pepper. Stir, cover, and cook the veggies for about 15 minutes. You'll want to stir a few times and reduce your heat if you notice any browning. At this point, the veg should be fairly tender.​

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• Stir in the zucchini and another pinch of both salt & pepper. Continue to cook another 2 minutes or so. Pour in the wine and let that simmer until reduced by at least half, about 4 - 5 minutes. Now, pour in the water and increase the heat to bring your soup to a boil. Once boiled, reduce your soup to a simmer, and add the broccoli, parsley, vegeta, and some more cracked pepper. Cover and let this cook 25 minutes.​

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• After the 25 minutes, stir in the spinach and another good pinch of salt & pepper. After a couple minutes, use a slotted spoon to scoop all of the veggies into your Vitamix Blender. Any blender will do as long as it can safely blend hot liquids! Run the hot liquid setting until you get a gorgeously green mix and return this to your skillet / pot. Stir together and wait for the soup to start bubbling again before stirring in the Acini pasta. Cover the soup and cook about 10 - 12 minutes, stirring often to avoid the noodles from clumping / scorching to the bottom. At this point, the soup should've thickened up quite nicely. 
• Turn off the heat and fold in the grana padano & lemon juice. Taste your soup and season to taste with salt / pepper if needed / desired.
• Serve your bowls garnished with pepperoncini / chili oil, pep flakes, grana padano, cracked pepper, and parsley. ENJOY!
• Leftover soup can be refrigerated for up to 4 days in an airtight container.

HAPPY VEG