Beef Pastina Soup Recipe
Ingredients
For the Beef Base:
- 1 lb grass-fed beef stew meat, cut into bite-sized pieces
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
For the Soup:
- 1 large yellow onion finely diced
- 3 rainbow carrots cut into half-moons
- 2 celery ribs thinly sliced
- 4 garlic cloves crushed
- 6 cups homemade beef bone broth (or high-quality store-bought)
- 1 can fire-roasted tomatoes 14.5 oz
- 1 cup pastina (tiny star pasta)
- 2 fresh rosemary sprigs
- 1 Parmesan rind (optional but recommended)
- Fresh herbs for garnish (basil or parsley)
- Sea salt and freshly cracked black pepper
Instructions
- Season beef generously with smoked paprika, garlic powder, salt, and pepper. Let stand at room temperature for 15 minutes.
- Heat olive oil in a Dutch oven over medium-high heat until shimmering. Working in batches, sear the beef until deeply browned on all sides, about 3-4 minutes per batch. Transfer to a plate.
- Reduce heat to medium. Add onions to the pot, scraping up the flavorful brown bits from the bottom. Cook until onions are translucent and golden, about 5 minutes.
- Add carrots and celery, cooking until vegetables begin to soften, about 4 minutes. Add garlic and cook until fragrant, about 1 minute.
- Return beef to the pot along with any accumulated juices. Pour in broth and tomatoes. Add rosemary sprigs and Parmesan rind if using.
- Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cover and cook for 45 minutes or until beef is tender.
- Stir in pastina and cook uncovered for 6-8 minutes until pasta is al dente.
- Remove rosemary sprigs and Parmesan rind. Season to taste with salt and pepper.
Nutrition
Calories: 385kcal
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