Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 2 medium carrots peeled and diced
- 2 celery ribs diced
- 3 garlic cloves minced
- 6 cups low-sodium chicken broth or vegetable broth
- 1 bay leaf optional
- 1 cup pastina pasta
- 2 teaspoons lemon zest
- Salt and black pepper to taste
- Chopped fresh parsley for garnish (optional)
- Grated Parmesan cheese for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, celery, and minced garlic. Cook until the vegetables soften, about 5 minutes.
- Pour in the broth and add the bay leaf. Bring the mixture to a boil, then lower the heat and let it simmer for 15-20 minutes until the vegetables are tender. Remove the bay leaf.
- Stir in the pastina pasta and continue to cook for 5-6 minutes, stirring occasionally to keep the pasta from sticking. Mix in lemon zest. Season the soup with salt and black pepper as needed.
- Divide the soup into bowls. Garnish with fresh parsley and a sprinkle of Parmesan cheese if desired. Serve warm.