Pastina Soup

[nverland]

Pastina Soup
Yield: Serves 4

Ingredients:
1 Tbsp extra-virgin olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced
3 sprigs thyme
Kosher salt
1 2 -inch piece parmesan cheese rind
1 quart chicken stock, plus a little extra if necessary
1 ¼ cups pastina (You can use tiny alphabet pasta if that’s all you can find)
1 cup frozen peas, thawed
½ cup grated parmesan cheese
1 teaspoon grated lemon zest (optional)

Directions:
Heat the olive oil in a medium saucepan over medium heat. Add the celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened. Add the thyme, ¼ teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes. Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened. Stir in a little extra broth if the soup is too thick.

Remove the thyme sprigs and parmesan rind. Stir in the peas and heat until warmed through. Ladle the soup into bowls and top with grated parmesan and a pinch of lemon zest.