October 31, 2026
 Happy Halloween!,
It has been amazingly nice here in Chicago but there is a real chill coming, the kind that makes me want to stay in the kitchen all day and not feel the least bit guilty about it.
Pastina has always been the dish I turn to the second anything feels off, a cold coming on, a long week, it does not matter. Tiny pasta swimming in a warm golden broth, and I am convinced it works better than half the stuff in my medicine cabinet.
This version blends some of the vegetables right into the broth, so you get that same golden, nourishing bowl without it ever tasting like plain soup. A parmesan rind simmered in while everything cooks does most of the heavy lifting on flavor, so do not skip it if you have one sitting in the fridge.
If you only make one thing from me this week, make it this one. It takes about an hour, most of it hands off, and it tastes like someone took care of you.
Happy Cooking,
Anisa
 Photo: Grating fresh parmesan over my first bowl of pastina soup this fall, steam still rising off it.
Today's Recipe
Pastina Soup
Serves 6 | Prep 20 min | Cook 45 min
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Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 4 medium carrots, chopped small (about 2 1/2 cups)
- 3 celery ribs, chopped small (about 1 cup)
- 1 1/4 teaspoons sea salt, divided
- 1/4 teaspoon black pepper, plus more to taste
- 4 garlic cloves, chopped
- 6 fresh thyme sprigs, bundled (or 1 teaspoon dried thyme)
- 1 bunch fresh parsley, stems bundled, leaves chopped for garnish
- 2 bay leaves
- 1 parmesan rind, plus grated parmesan for serving
- 8 cups vegetable broth
- 8 ounces pastina, such as acini di pepe or stelline (about 1 cup)
- 2 tablespoons fresh lemon juice
Directions
- Warm the olive oil in a large pot over medium heat. Add the onion, carrots, celery, 1/2 teaspoon of the salt, and the pepper. Cook, stirring now and then, for 8 to 10 minutes, until softened.
- Stir in the garlic, then add the thyme and parsley stem bundles, bay leaves, parmesan rind, broth, and the remaining 3/4 teaspoon salt. Bring to a boil, then drop to a simmer and cook uncovered for 25 to 30 minutes, until the vegetables are tender. Fish out and discard the parmesan rind, bay leaves, and herb bundles.
- Scoop out about 2 cups of the cooked vegetables with a slotted spoon and add them to a blender with 1 cup of the broth. Let cool slightly, then blend until smooth, and stir the puree back into the pot.
- Bring the soup back to a lively simmer. Add the pastina and cook until tender, 9 to 15 minutes depending on the shape you use. Stir in the lemon juice, then taste and adjust the salt and pepper.
- Ladle into bowls and finish with grated parmesan and the chopped parsley leaves.
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Today's Pick
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Chef's Choice Mini 2-Stage Knife Sharpener
$7.99 $19.99
Dull knives turn chopping carrots, celery, and onions into a slog. Two sharpening stages bring back a razor-sharp edge fast, so prep flies by. Grab yours before it sells out.
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Kitchen Hack
Hang on to your parmesan rinds. Toss them in a freezer bag every time you finish a wedge, and you will always have one on hand to drop into soups and sauces for a deep, savory boost, exactly like tonight's pastina.
A damp paper towel tucked under your cutting board stops it from sliding around while you chop, no fancy gadget needed.
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