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Pastina In Broth Recipe
|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)|
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 mg
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
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.