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Brodo con Spaghettini
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Prep Time:
15 minutes
15 minutes
Cook Time:
70 minutes
70 minutes
Total Time:
85 minutes
85 minutes
Osso bucco-infused vegetable and pasta soup: rich, hearty flavors meld perfectly.
Ingredients:
- 4L (16 cups) water
- 2 pieces veal osso buco (sliced veal shanks)
- 2-4 carrots, chopped
- 2-4 potatoes, peeled, chopped
- 2 brown onions, chopped
- 2 celery sticks, chopped
- 22.20 gm tomato paste
- Pinch salt
- 400g dried thin spaghetti, broken in half
- Grated Parmesan, to serve
Instructions:
- In a large saucepan, bring water, osso buco, carrots, potatoes, onions, celery, tomato paste, and salt to a boil. Simmer covered for 1 hour. Strain the broth, return it to the saucepan, bring to a boil, add spaghetti, and cook for 5-7 minutes until al dente.
- Pour the soup into bowls, then garnish with freshly grated Parmesan before serving.
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