Pastina en Brodo (Italian Penicillin Soup)

Ingredients

• 8 to 10 cups chicken broth
• 3 whole medium carrots, peeled and ends trimmed
• 2 celery stalks
• 1 medium yellow onion, peeled and halved
• 8 ounces small pasta (such as pastina, orzo, ditalini, or alphabet)
• Salt, to taste

Instructions

1. Simmer the vegetables: Cut the carrots, celery, and onion into large pieces and place them in a large saucepan. Add the broth, cover with a lid, and bring to a boil over medium-high heat. Reduce the heat to low and simmer until the vegetables are fork-tender, about 30 minutes.
2. Purée the vegetables: Using a spider skimmer or a fine-mesh strainer, carefully transfer the vegetables to a blender. Add 1 1/2 cups of broth from the pot to the blender jar and allow to cool slightly. Vent the lid of the blender and carefully purée until completely smooth, about 1 minute. Set aside.
3. Meanwhile, cook the pasta: Increase the heat under the pot to medium-low and add the pasta to the remaining broth. Cook until al dente according to the package directions.
4. Finish and serve: Carefully add the puréed vegetables to the pot and mix gently until fully incorporated. Add salt to taste. Turn off the heat and let sit for at least 5 minutes before serving.
5. If you plan on having leftovers, consider cooking the pasta separately according to the package instructions so that it does not swell while stored. Leftover soup or broth should be cooled, then stored in the refrigerator in an airtight container for up to 3 days.