Pastina Soup

This is Giada's pastina soup recipe that I found in the October 2015 issue of Food Network Magazine.    I look forward to trying this recipe.

1 tbsp. olive oil
1 stalk celery, finely chopped
1 carrot, finely chopped
2 shallots, minced
3 sprigs thyme
Kosher salt
1 2 inch piece Parmesan cheese rind
1 quart chicken stock
1 1/4 C. star shaped pastina
1 C.  frozen peas, thawed
1/2 C. grated Parmesan cheese
1 tsp. Lemon zest (optional)

Heat a medium saucepan over medium heat.  Add the olive oil, celery, carrot, and shallots and cook, stirring often, about 5 minutes, or until softened.

Add the thyme, 3/4 tsp salt, the Parmesan rind, chicken stock, and 1 cup water.  Bring to a simmer and cook for 10 minutes.

Add the pastina and stir with a wooden spoon to prevent it from sticking to the pan.  Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.

Remove the thyme sprigs and Parmesan rind.  Stir in the peas.  Ladle the soup into bowls and top with grated Parmesan and lemon zest.