Italian Penicillin Soup

Ingredients

• 8 cups lower-sodium chicken broth
• 2 cups chopped sweet onion
• 1 1/2 cups peeled and coarsely chopped carrots, about 2
• 2 celery ribs, coarsely chopped
• 6 garlic cloves, smashed and peeled
• 3/4 teaspoon kosher salt
• 4 thyme sprigs
• 2 fresh bay leaves
• 1 (2 ounce) Parmigiano-Reggiano cheese
• cooked chicken

Instructions

1. Throw everything in a pot and let it simmer till it's tender.
2. Add in two carrots that are peeled and roughly chopped.
3. Add in two stalks of celery, some sweet onion, and smashed garlic cloves.
4. Throw in a couple bay leaves and then add in eight cups of good chicken broth.
5. Place it on the stove, bring it to a simmer, and cook till all those veggies are tender.
6. When the vegetables are tender, remove the bay leaves and put all the veggies in a blender.
7. Add in some of the cooking liquid, crack the top, let the steam release, and blend.
8. Stir the puree back into the broth, season it with a little salt, and bring it to a boil.
9. Add the pastina.
10. Finish it off with a healthy grate of Parmesan cheese and some fresh parsley.