Vegan Italian Pastina Soup: This Recipe Is Better With My Secret Ingredient by Samantha Martin
I grew up with my parents making pastina soup – it is the perfect comfort food for a sick child or to warm your belly on a cold day. Pair it with a sandwich, salad or just dip some bread in it. I used to make this with veggie bouillons or veggie stock, but once I tried Better Than Bouillon, I knew it was a game changer.
- peas (optional)
- 5 cups water
- 2/3 cup pastina
- 1 tablespoon Better Than Bouillon No Chicken Base
Here’s how to make it:
- Prep your veggies by washing and slicing them up.
- In a pot, add the water, pastina, veggies and Better Than Bouillon No Chicken Base. Bring to a boil.
- Simmer with a vented cover until veggies and pasta are cooked, stirring occasionally. Add peas during the last few minutes of cooking, if using.
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