Pastina In Broth
|Chicken broth||12 Cup (192 tbs)|
|Carrots||3 , peeled and sliced into very thin rounds|
|Pastina||3 Ounce (1 Cup)|
|Finely chopped parsley||1 Tablespoon|
|Chopped marjoram/Finely chopped thyme / 1 teaspoon dried marjoram / thyme||1 Tablespoon|
|Grated parmesan cheese||2 Ounce (1/2 Cup)|
Put the chicken broth in a large saucepan or soup pot.
Add the carrots and bring to the boil.
Cook, covered, over low heat for 6 minutes.
Add the pastina and continue to cook over low heat for about 4 minutes until the pasta is cooked.
Stir in the parsley and marjoram and ladle the soup into bowls.
Sprinkle generously with Parmesan and pass the remaining cheese at the table.
Serving size: Complete recipe
Calories 770 Calories from Fat 162
% Daily Value*
Total Fat 18 g28.1%
Saturated Fat 9.9 g49.5%
Trans Fat 0 g
Cholesterol 49.9 mg16.6%
Sodium 8245.3 mg343.6%
Total Carbohydrates 97 g32.4%
Dietary Fiber 8.6 g34.5%
Sugars 25.4 g
Protein 48 g95%
Vitamin A 650.5% Vitamin C 60.1%
Calcium 72.1% Iron 20.4%
*Based on a 2000 Calorie diet