Jenny & Buck’s Recipes
Pastina (Italian Penicillin)
6 servings
분량10 minutes
활동 시간1 hour 5 minutes
총 시간재료
4 cups organic chicken or vegetable broth (homemade or store-bought)
6 cups water
3 celery ribs (cut in half)
3 carrot stalks (peeled and cut in half)
6 garlic cloves (whole)
1 yellow or white onion (whole)
1 tsp salt
1-2 tbsp chicken bouillon powder, sub equal amounts of better than bouillon (more to taste)
1 lb Pastina
Parmigiano reggiano cheese (for topping)
방향
In a large stock pot, combine water and chicken (or veggie) broth.
Add the celery (3 cut in 1/2), carrots (3), garlic (6 cloves, whole), onion (1, whole), and salt (1tsp) to the pot and bring to a boil over medium-high heat.
Once boiling, reduce the heat to medium-low, partially cover the pot, and let it simmer for about 45 minutes.
After 45 minutes, use a slotted spoon to remove the vegetables. Place them in a blender along with two full ladles (I do 2 cups) of broth and the chicken bouillon (1-2Tbsp), then blend until smooth.
Add the blended veggies back into the pot of broth and give it a good stir. ***WE REMOVED REMAINING BROTH, ADDED BLENDED VEGGIES BACK TO POT, THEN ADDED STOCK TO DESIRED CONSISTENCY - I did 2 cups**
Cook the pastina separately. Once it’s ready, pour the flavorful broth over it, and don’t forget the final touch, a sprinkle of Parmesan cheese!
영양 정보
1회 제공량
-
칼로리
303 kcal
지방 전체
2 g
포화 지방
0.1 g
불포화 지방
0.2 g
트랜스 지방
-
콜레스테롤
3 mg
나트륨
1203 mg
탄수화물 전체
62 g
식이섬유
4 g
총 당류
6 g
단백질
11 g
6 servings
분량10 minutes
활동 시간1 hour 5 minutes
총 시간