Gluten Free Pastina
A comforting and easy gluten free pastina recipe, perfect as a soup or a thick dish.
Equipment
- Immersion blender
- Dutch oven
Ingredients
- 2 tablespoons unsalted butter
- 1 medium white or yellow onion, chopped
- 2 stalks celery, chopped
- 2 medium/large carrots, peeled and chopped
- 1 tablespoon minced garlic
- 3-4 cups bone broth or low sodium veggie/chicken broth see notes
- 1 leaf bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup gluten free steline
- ⅓ cup freshly grated parmesan or to taste
Instructions
- Heat a large pot over medium heat and melt the butter.
- Once melted, add in the onion and sauté for just 3 or so minutes, then add in the celery and carrot. Sauté for 5 more minutes to soften.
- Add in the garlic and sauté for 1 more minute, then pour in the broth, salt, and pepper. Bring to a boil and simmer for 10 minutes.
- Use an immersion blender or transfer to a regular blender and blend until completely smooth.
- Transfer back to your pot and add in the pasta. Simmer over medium/low heat until the pasta is cooked, stirring regularly, about 10 minutes.
- Add in the parmesan and stir to melt. Taste and adjust flavors as desired or add in more broth to thin it out. Enjoy!
Notes
Bone broth can be used to increase protein, or vegetable broth for a vegetarian option. Adjust salt to taste if using full-strength sodium broth.
Nutrition
Serving: 1cupCalories: 260kcalCarbohydrates: 31gProtein: 15gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 21mgSodium: 517mgPotassium: 199mgFiber: 2gSugar: 3gVitamin A: 5347IUVitamin C: 2mgCalcium: 121mgIron: 1mg
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