From its smell its great flavor can be distinguished. This pasta soup with a delicious secret touch will be the best start for hot summer evenings.
Learn more about Tania Gaviño
Ingredients4 portions
Preparation
Heat the oil in a large pot; add the garlic, onion and green onions and stir-fry until the onion is translucent.
Add the chicken broth and wait for it to boil.
Add the tongue paste and the chickpeas. Remove the grated zest from the two lemons and add it to the pot as well.
Cover the pot and let it cook for 10 to 11 minutes, as you prefer your pasta.
Then add the spinach, oregano and juice of the two lemons. Salpimenta to taste, although you may not need to add salt, depending on your broth.
Remove from heat when it boils.
To serve, put grated Parmesan cheese.
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