We had our first (minor) snow fall here in Philly yesterday, but it was just enough to cause some serious traffic delays for the commute home. Once I got home, I didn’t feel much like cooking dinner and thought I’d just heat up some canned soup when I remembered that I had Le Veneziane Gluten-Free Ditalini in the cabinet that I’d been meaning to try.
Ditalini soup is one of the few recipes my mom makes that I can successfully duplicate, mostly because it’s super easy to make. It’s perfect for snowy days, sick days, or really, any day. All you need is some gluten-free Ditalini pasta, chicken broth (make sure it’s gluten-free!), carrots, celery, and an assortment of your favorite spices.
I pulled out my ingredients and got started on the soup, which takes about 15-20 minutes to make, depending on how quick you can wash and cut your carrots and celery. I boiled the Ditalini until they were almost ready, but still slightly undercooked (after roughly 6-7 minutes). I tossed them back in the pot, added the chicken broth and my thin cuts of celery and carrots and brought it to a boil. (You can either pre-cook the carrots and celery, or if you cut them thin enough, they’ll soften up in the broth fairly quickly.) Since I like my Ditalini soup to have a kick to it, I added some Cayenne pepper (I usually use red pepper flakes, but we were out of them), garlic powder and black pepper.
So, getting to the part you’re all wondering about: How was the Ditalini?
It was fantastic! I absolutely could not tell the difference between the gluten-free version and its wheat-based counterpart. It was not gummy in the least and there were no issues with the Ditalini sticking to each other.
Quattrobimbi distributes tons of gluten-free pasta options in addition to the Le Veneziane Ditalini, and many of them are GMO-free. Click here for a list of locations where Quattrobimbi products can be found. If there’s not a location near you, you can also order online.