Italian grandmothers unknowingly created antibiotic soup—pastina's healing power comes from the same penicillin mold found in aged parmesan.
Italian Pastina (Penicillin Soup)
Warm up your soul with our delightful Italian Pastina, a cozy bowl of goodness that combines tender orzo, vibrant veggies, and a savory touch of miso. This hearty soup is your go-to remedy for chilly days or when you need a little pick-me-up. Dive into this comforting classic and let each spoonful wrap you in warmth!
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
📝 Ingredients
Shopping List
- 1 carrot
- 1 celery stalk
- 120 g durum wheat orzo
- 100 g frozen green peas
- Plant-based Parmesan cheese, to serve
- 1 Tbsp (15 ml) white miso paste
- 1 white onion
Pantry Items
Amounts also listed in instructions below
- 800 ml boiling water
- Extra virgin olive oil
- garlic cloves (to taste)
- Salt and black pepper
👨🍳 Instructions
- 1
Add the onion, carrot, celery, garlic, and a good pinch of salt to a pot with the boiling water.
- 2
Simmer until the vegetables are fully soft and fork-tender.
- 3
Stir in the white miso paste.
- 4
Transfer everything to a blender (or blend directly in the pot using an immersion blender) and blend until completely smooth.
- 5
Return the vegetable purée to the pot and add the orzo and peas.
- 6
Cook over low heat, with the lid off, stirring occasionally, until the orzo is al dente.
- 7
Taste and adjust seasoning with salt and pepper. Turn off the heat and let the pastina sit in the pot for 5–8 minutes.
- 8
Serve warm with plant-based Parmesan, extra black pepper, and a drizzle of extra virgin olive oil.
💡 Pro Tips
- ✓Simmer vegetables at exactly 185-190°F rather than a rolling boil to prevent bitter compounds from developing in the celery and onion while ensuring complete breakdown of cell walls for maximum flavor extraction.technique185-190°F
- ✓Bloom the miso paste in 2-3 tablespoons of the hot vegetable cooking liquid before adding to the blender to prevent clumping and ensure complete dissolution of umami compounds.technique2-3 tablespoons
- ✓Cook orzo to exactly 1 minute under package directions since it will continue cooking in the residual heat during the 5-8 minute rest, preventing mushy texture from starch over-gelatinization.timing1 minute under
- ✓Add frozen peas in the final 2-3 minutes of orzo cooking to preserve their bright color and prevent chlorophyll degradation while ensuring they reach 165°F for food safety.timing2-3 minutes
- ✓Maintain a 4:1 liquid-to-pasta ratio when adding orzo to prevent the soup from becoming too thick, as orzo absorbs approximately 1.5 times its weight in liquid during cooking.ingredient4:1 ratio
Share this recipe
Prep
15
min
Cook
30
min
Serves
2
people
Level
beginner
Share this recipe
Italian grandmothers unknowingly created antibiotic soup—pastina's healing power comes from the same penicillin mold found in aged parmesan.
Italian Pastina (Penicillin Soup)
Warm up your soul with our delightful Italian Pastina, a cozy bowl of goodness that combines tender orzo, vibrant veggies, and a savory touch of miso. This hearty soup is your go-to remedy for chilly days or when you need a little pick-me-up. Dive into this comforting classic and let each spoonful wrap you in warmth!
📝 Ingredients
Shopping List
- 1 carrot
- 1 celery stalk
- 120 g durum wheat orzo
- 100 g frozen green peas
- Plant-based Parmesan cheese, to serve
- 1 Tbsp (15 ml) white miso paste
- 1 white onion
Pantry Items
Amounts also listed in instructions below
- 800 ml boiling water
- Extra virgin olive oil
- garlic cloves (to taste)
- Salt and black pepper
👨🍳 Instructions
- 1
Add the onion, carrot, celery, garlic, and a good pinch of salt to a pot with the boiling water.
- 2
Simmer until the vegetables are fully soft and fork-tender.
- 3
Stir in the white miso paste.
- 4
Transfer everything to a blender (or blend directly in the pot using an immersion blender) and blend until completely smooth.
- 5
Return the vegetable purée to the pot and add the orzo and peas.
- 6
Cook over low heat, with the lid off, stirring occasionally, until the orzo is al dente.
- 7
Taste and adjust seasoning with salt and pepper. Turn off the heat and let the pastina sit in the pot for 5–8 minutes.
- 8
Serve warm with plant-based Parmesan, extra black pepper, and a drizzle of extra virgin olive oil.
💡 Pro Tips
- ✓Simmer vegetables at exactly 185-190°F rather than a rolling boil to prevent bitter compounds from developing in the celery and onion while ensuring complete breakdown of cell walls for maximum flavor extraction.technique185-190°F
- ✓Bloom the miso paste in 2-3 tablespoons of the hot vegetable cooking liquid before adding to the blender to prevent clumping and ensure complete dissolution of umami compounds.technique2-3 tablespoons
- ✓Cook orzo to exactly 1 minute under package directions since it will continue cooking in the residual heat during the 5-8 minute rest, preventing mushy texture from starch over-gelatinization.timing1 minute under
- ✓Add frozen peas in the final 2-3 minutes of orzo cooking to preserve their bright color and prevent chlorophyll degradation while ensuring they reach 165°F for food safety.timing2-3 minutes
- ✓Maintain a 4:1 liquid-to-pasta ratio when adding orzo to prevent the soup from becoming too thick, as orzo absorbs approximately 1.5 times its weight in liquid during cooking.ingredient4:1 ratio