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Ingredients
  • 1 large russet potato, quartered
  • 1 large carrot, cut into 4 pieces
  • 1 stalk celery, halved
  • 1 white onion, quartered
  • 6 to 8 sprigs of fresh parsley
  • 1 fresh tomato, halved
  • 2 to 3 tbsp extra virgin olive oil
  • Salt
  • Pastina pasta
  • Grated Parmigiano-Reggiano cheese for topping
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