CHICKEN AND SPINACH PASTINA SOUP
- To make the broth from scratch
- whole chicken
- chicken thighs
- large carrots, cut into 3-inch pieces
- yellow onion, with peel, rinsed and cut in half
- celery stalks, cut into 3-inch pieces
- bay leaves
- whole black peppercorns
- plum tomato, cut in half
- Italian parsley, small bunch
- cold water
- sea salt, to taste
- For the Soup
- Pastina
- extra virgin olive oil
- shallots, finely chopped
- cherry tomatos, halved
- baby spinach
- Parmigiano-Reggiano, grated
- salt and pepper to taste
Pastina
CHEF'S NOTE
Recipe created by Chef Lorenzo Boni.