Pastina Soup

Directions

1. 1
   Heat a medium saucepan over medium heat.
2. 2
   Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.
3. 3
   Add the thyme, 1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water.
4. 4
   Bring to a simmer and cook for 10 minutes.
5. 5
   Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan.
6. 6
   Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
7. 7
   Remove the thyme sprigs and parmesan rind.
8. 8
   Stir in the peas.
9. 9
   Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.
10. 10
    Photograph by Con Poulos