Italian penicillin soup

Italian penicillin soup

Ingredients

Instructions

1. 1

   Slice the onion into pieces. Cut the ends off the carrots and celery. No need to peel them, especially if they're organic, but peel if you prefer. Peel the garlic.

2. 2

   Add all the vegetables to a pot with the bone broth. Bring to a boil, then lower the heat and simmer for about 40 minutes, until the vegetables are easy to pierce.

3. 3

   While the soup simmers, cook the pasta in a separate pot of salted water according to package directions. Drain and set aside.

4. 4

   Transfer the vegetables to a blender with 1 or 2 cups of the broth. Blend until smooth, then pour back into the pot and stir.

5. 5

   Stir over low heat for a few minutes. Add the bone broth powder now if using. Season with salt and pepper to your liking.

6. 6

   Add pasta to bowls and ladle the soup over the top.