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!

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Are you preparing it? Please tag me on Instagram so I can see it!