Beef Pastina Soup

Description:

Beef Pastina Soup is a warm and comforting Italian-inspired dish featuring tiny pasta stars (pastina) cooked in a flavorful beef broth. Perfect for chilly days or when you’re feeling under the weather, this soup is hearty, nourishing, and easy to prepare. The tender beef, aromatic vegetables, and delicate pasta create a meal that’s as wholesome as it is delicious.

Ingredients:

For the Soup:

• Ground beef: 1 pound (or small beef cubes)
• Pastina pasta: 1 cup (or any small pasta like acini di pepe)
• Olive oil: 2 tablespoons
• Onion: 1 small (diced)
• Carrot: 2 medium (diced)
• Celery stalks: 2 (diced)
• Garlic: 2 cloves (minced)
• Beef broth: 6 cups (low sodium preferred)
• Crushed tomatoes: 1 cup (optional, for a richer base)
• Fresh parsley: 2 tablespoons (chopped)
• Parmesan rind: 1 small piece (optional, for added flavor)
• Salt and pepper: to taste

Optional Garnishes:

• Parmesan cheese: grated
• Fresh parsley or basil: chopped

Optional Ingredients:

• Spinach or kale: 1 cup (chopped, for added greens)
• Red pepper flakes: a pinch (for a touch of heat)
• Bay leaf: 1 (for extra depth of flavor)

Tips for Success:

1. Use quality broth: A good-quality beef broth will make a huge difference in the soup’s flavor.
2. Cook pasta separately for leftovers: To avoid the pastina soaking up too much liquid and becoming mushy, cook it separately and add it to individual servings.
3. Enrich the flavor: Adding a Parmesan rind while the soup simmers enhances its depth and richness.
4. Balance the seasoning: Adjust salt and pepper after simmering, as the flavors will concentrate.

Steps to Make It:

1. Cook the beef:
   • Heat olive oil in a large pot over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and cooked through. Remove with a slotted spoon and set aside, leaving the drippings in the pot. (For beef cubes, sear them until browned.)
2. Sauté the vegetables:
   • Add the onion, carrot, celery, and garlic to the pot. Sauté for 4-5 minutes until the vegetables soften and the onion turns translucent.
3. Build the soup base:
   • Pour in the beef broth and add the crushed tomatoes (if using). Stir in the Parmesan rind (optional), bay leaf, and browned beef. Bring to a simmer.
4. Cook the pastina:
   • Add the pastina pasta to the simmering soup and cook for 6-8 minutes, or until tender. Stir occasionally to prevent the pasta from sticking to the bottom.
5. Adjust the seasoning:
   • Remove the Parmesan rind and bay leaf (if used). Taste and season with salt and pepper as needed.
6. Serve:
   • Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley. Serve warm with crusty bread or crackers on the side.

Recommendations:

• For a creamier soup: Stir in a splash of cream or a dollop of ricotta cheese before serving.
• Freezing: This soup freezes well, but it’s best to freeze it without the pasta. Add freshly cooked pasta when reheating.

Nutrition (Per Serving, Approx. 1/6 Recipe):

• Calories: ~320
• Protein: 18g
• Fat: 14g
• Carbohydrates: 29g
• Sugar: 5g
• Fiber: 3g
• Sodium: 750mg

This Beef Pastina Soup is a simple yet hearty dish that’s perfect for warming your soul. Enjoy a bowl with your loved ones, and bring a little Italian comfort to your table!