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0:00 Hey y'all
0:28 Air Fryer Asparagus
1:35 Lemon Garlic Shrimp
6:28 Ground Beef and Broccoli https://thecozycook.com/ground-beef-and-broccoli/12:09 Subbie Supper intro Stephanie
13:43 Italian Penicillin Soup
Subbie Supper Italian Penicillin Soup
6 cups of chicken or veggie broth
5 cups of water
3 celery ribs (cut in half)
3 carrots (peeled and cut in half)
6 whole garlic cloves
1 onion cut in thirds (yellow or white but I prefer yellow)
1tsp salt (or to preferred taste)
1-2tbsp of chicken bullion (optional)
16oz Pastina (Stelline)
Finely grated Parmesan Cheese (I LOVE fresh or the kind in the tub but Kraft works just fine as well)
Add water and chicken broth to stock pot or Dutch oven along with all the veggies and salt and bring to a boil. Once at a boil, turn down heat to medium-low and partially cover the lid leaving about an eighth of an opening and let cook for about 45 minutes or until veggies are tender.
Once tender, scoop out all veggies and add to the blender along with a couple ladles of broth and chicken bullion (if you want, it adds a little extra flavor) and blend all until smooth. Add blended veggies back into broth and salt to taste if needed.
For the Pastina you have a couple different options:
•You can add the Pastina to the broth (when veggies are in blender and separate from broth) and boil until cooked. Make sure to scrape the bottom every now and again as it will stick.
OR
•You can cook it separately and can pour your finished broth over your individual bowls of the Pastina
Either way, once you have served your individual bowls, sprinkle Parmesan cheese over your soup and enjoy! This dish is amazing anytime but SO good for you when sick and will have you feeling better in no time.
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