Since the night-time curfew was imposed in Spain (except for the Canary islands region), I am almost sure that many of you are already spending more time in the kitchen…. and I am one of those! So today I am updating the blog with one of latest recipes I prepared: this ditalini soup (a type of Italian pasta) with vegetables, chicken, fresh ginger and, Parmigiano Reggiano!
Ditalini is a type of pasta shaped like small tubes and it’s very common in Italy to prepare soups. You may be more familiar with stelline (small stars pasta). You can find ditalini with other popular Italian soups like “pasta e fagioli” (pasta and beans) and minestrone.
I hope you like the idea of this ditalini soup to kick off November!
INGREDIENTS for two people
140 gr (1 cup) Ditalini
50 gr (½ cup) fresh peas
20 gr (1 cup) fresh spinach
Parmigiano Reggiano (Parmesan cheese), grated to taste
1 small carrot
5 cm (2 inches) fresh ginger
420 ml (2 cups) chicken stock
100 gr (¾ cup) chicken
Salt and pepper to taste
METHOD
Peel and diced the carrot and peel the peas. Now, in a pot heat the stock at low heat and add the peas and carrot. After 5 minutes, the pasta and cook them for 6 minutes more.
Remove the pot from the heat, squeeze the ginger, add the spinach, chicken, salt, pepper and cheese. Mix well, serve, add more Parmesan and… buon appetito!
Are you preparing it? Please tag me on Instagram so I can see it!
