Italian Pastina

Method

1. 1 Add the onion, carrot, celery, garlic, and a good pinch of salt to a pot with the boiling water.
2. 2 Simmer until the vegetables are fully soft and fork-tender.
3. 3 Stir in the white miso paste.
4. 4 Transfer everything to a blender (or blend directly in the pot using an immersion blender) and blend until completely smooth.
5. 5 Return the vegetable broth to the pot and add the orzo and peas.
6. 6 Cook over low heat, with the lid off, stirring occasionally, until the orzo is al dente. Keeping the lid off helps the broth reduce slightly, making the pastina creamier and less watery.
7. 7 Taste and adjust seasoning with salt and pepper. Turn off the heat and let the pastina sit in the pot for 5–8 minutes. This rest time allows it to thicken and become even creamier.
8. 8 Serve warm with plant-based Parmesan, extra black pepper, and a drizzle of extra virgin olive oil.
9. 9 Pro Tip: This recipe is perfect for using up odd bits of veggies left in the fridge at the end of the week. Just toss them in with the base veg and increase the water slightly—start by adding an extra 100 ml and adjust as needed.