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.