Acini di Pepe Pastina in Vegetable Soup ___

Acini di Pepe Pastina in Vegetable Soup


For the Pastina:

  • 3 tablespoons extra virgin olive oil
  • 1 small onion, cut into a 1/4 inch dice
  • 2 small carrots, cut into a 1/4 inch dice
  • 0.5 cup cherry tomatoes, halved
  • 1 10oz bag frozen peas
  • 4 cloves garlic, sliced
  • 1 large potato, peeled and cut into 1 inch chunks
  • 8 cups water
  • 2 chicken bouillon cubes
  • 8 ounces Ancini di Pepe Pastina (See link Below)


SHOP for Pastina   HERE!


Put a stockpot over a medium flame and heat the oil. Add the onion & carrots and tomatoes. Cook until softened, about 5 minutes.

Add in the peas, garlic and potatoes and cook until the peas have thawed, about 3 minutes.

Add the water and bouillon cubes and bring the pot to a boil.

Add in the ancini di Pepe and cook until tender.

Serve with a drizzle of fresh extra Virgin olive oil and crusty Italian Bread. Add a sprinkle of grated cheese if desired.