Red Pepper Pastina

Red Pepper Pastina

Prep Time: 15 Min
Cook Time: 55 Min (approx)

Yields: 4+ Servings​

What You Need

• 2 Tbsp. Unsalted Butter
• 1 Tbsp. Pepperoncini In Oil
• 1 Tbsp. EVOO
• 3 cloves Garlic, smashed
• 2 Yellow Onions, chopped
• 2 stalks Celery, chopped
• 4 Red Bell peppers, chopped
• 1 Carrot, peeled & chopped
• 1 1/2 C White Wine ( I used Pinot Grigio)
• 4 C PC Brand Plant-Based Chik'n Broth
• 3 C Water
• 1 x Hard Cheese Rind 
• 2 Tsp. Clubhouse Roasted Garlic & Pepper Seasoning
• 1 Tsp. Vegeta Seasoning
• Small Handful Fresh Basil, torn
• 1 1/2 C Pastina Noodles ( See Notes)
• 1 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Parsley, Chili Oil, Grana Padano

Notes

• My first two Pastina recipes, I used Acini Di Pepe as opposed to actual Pastina noodles. Honestly, I preferred the Acini for their texture. If you have them, sub in 1 C of Acini Di Pepe in place of the pastina noodles. 

Directions

• Begin heating the EVOO, pepperoncini, butter, and garlic, in a large pot / deep non-stick that can accommodate 7+ cups of liquid and set to just below medium. Once heated, let everything sizzle together for about a minute before adding your onion, bell pepper, celery, carrot, 1 tsp. of the roasted garlic seasoning, and a good hit of both salt & pepper. Stir together and cook for 15 - 20 minutes until the veg have mostly gone soft. Make sure to stir as needed.​

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• Pour in the wine and let that simmer off until reduced by about 2/3. Next, pour in the broth and water and increase the heat to bring the soup to a boil. Once boiled, add the remaining roasted garlic seasoning, vegeta, hard cheese rind, and another good pinch of both salt & pepper. Reduce your heat to a simmer and cover for 20 minutes.
• Carefully scoop all of the veggies into your vortex blender. Make sure to pluck out the cheese rind. Once all of your veggies are in the blender, puree until smooth and return this to the skillet / pot of broth. Add the handful of basil and wait for the soup to start bubbling away again. Once bubbling, stir in the pastina noodles and make sure to stir often as they cook to avoid clumping / burning. Cook the noodles until just about al dente, stirring often. They will continue to cook after turning off the heat.​

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• Remove the soup from the heat and stir in the grana padano until combined. Set aside covered for 5 minutes. Prior to serving, taste and adjust the salt / pepper if needed.
• Serve garnished with as much grana padano as your heart desires, chili oil, and fresh parsley. ENJOY!
• Remaining soup can be refrigerated in an airtight container for up to 4 days. When reheating, you may want to add additional broth to loosen the soup up. 

HAPPY VEG