Ingredients

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Yield: 4 to 6 servings

2 tablespoons unsalted butter or extra-virgin olive oil

1 medium onion, finely chopped (1½ cups)

1 cup finely chopped carrot (from 1 medium-large carrot)

1 cup finely chopped celery (from about 3 stalks)

2 quarts (8 cups) low-sodium chicken broth, plus more as needed

1(2-to-3-inch) Parmesan rind

Kosher salt (such as Diamond Crystal) and black pepper

1 cup pastina or acini de pepe

2 tablespoons minced fresh parsley, plus more for serving

Grated Parmesan, for serving

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Preparation

1. In a 10-inch Dutch oven or other heavy-bottomed pot, melt the butter over medium-low heat. Add the onion, carrot and celery and cook, stirring occasionally, until softened but not browned, about 6 minutes.

2. Add the chicken broth, Parmesan rind and 1 teaspoon salt and bring to a boil. Adjust heat to medium-low and simmer for 25 minutes, until slightly reduced.

3. Add the pastina and simmer vigorously, stirring occasionally, until the pasta is tender, 6 to 8 minutes. Add the parsley and more salt and pepper to taste. Discard the Parmesan rind. The broth may seem thin but will thicken considerably as the soup sits.

4. Serve in shallow bowls topped with grated Parmesan and parsley. If reheating, add more broth as needed.

Total Time: 55 minutes

Prep Time: 10 minutes

Cook Time: 45 minutes

Nutritional analysis per serving (6 servings)

201 calories; 8 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 12 grams protein; 994 milligrams sodium