By Devi Poojari
Whether it is little macaroni, ditalini, alphabet pasta or shells, tiny pasta is always a hit with children. This soup, cooked with a nutritious veggie base is delicious and good for them.
2 cups water 1 large onion 1 large carrot 2 stalks celery 6 cloves garlic 1 teaspoon turmeric powder 1 bay leaf 6-7 whole black peppercorns Salt to taste ¼ cup tiny pasta of choice 3 tablespoons grated parmesan
Add the water to a large pot and set it on low heat.
Peel and quarter the onion and carrot as well as wash and trim the celery stalks before adding it into the water.
Add the whole garlic cloves, black peppercorns, turmeric powder, and bay leaf, and season generously with salt.
Allow everything to simmer slowly and come to a boil for 45 minutes.
Strain the whole ingredients, discard the bay leaf, add it to a blender jar and pulse to a smooth paste.
Transfer the veggie paste back to the broth and stir it in.
Boil any tiny pasta of your choice and add toss it in a bit of butter once cooked.
Serve individual portions of the pastina in a bowl and pour the soup on top.
Sprinkle some parmesan cheese and serve warm.