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CHICKEN NOODLE SOUP ITALIAN STYLE

La minestrina

Preparation - Easy
Serves 2

An appetizing soup especially when nursing a cold. Children love it. Use any pasta on hand. Throw in different sizes and shapes using up what leftover bits of pasta you might have.

1 medium onion, quartered
1 large carrot cut in 2-inch pieces
1 stick celery cut in 2-inch pieces
1 medium zucchini cut in 2-inch pieces
1 large potato, cut in 2-inch pieces
1 medium tomato, quartered
2 cups chicken broth
2 oz or more dry pasta, small or large broken into bits
1-2 T freshly grated Parmesan
1 egg (optional)
Salt and freshly ground black pepper

Pour broth into a large pot.
Add vegetables. (Do not salt, as salt in broth might be sufficient.)
Bring to a boil.
Simmer gently for 1/2 an hour or till vegetables are very soft.
Remove from stove, let cool for a few minutes.
With a slotted spoon remove the tomato skin, the onion and the celery.
Puree the rest of the contents in a food processor, a blender or use a potato masher.
Place on heat and bring back to boil.
Add the pasta.
Stir very well and cook till pasta has soaked up a good half of the liquid and is nice and soft; 10 to 15 minutes depending on the type of pasta used. The smaller the bits the faster they will cook.
Add (optional) egg, stir.
Add cheese, beat well. Egg should be cooked.
Serve.

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