Capelli d’angelo soup with asparagus tops | Pasta De Cecco Greece Recipes
Italian recipes: recipes for sauces and pasta | Capelli d’angelo soup with asparagus tops | De Cecco Greece.
Ingredients
- 120 g0SW0209
- 8 asparagus
- half stalk celery
- 1 carrot
- 1 onion
- 100 g Swiss chards (spinach)
- 1 clove garlic
- half leek
- 1 small bunch basil
- 1 bay leaf
- 1 small bunch Italian parsley
- salt
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