Capelli d’angelo soup with asparagus tops

  • Difficulté


  • 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
Capelli d’Angelo n° 209


Peel the asparagus with a potato peeler, rinse and chop them in rounds, cut the tips in half lengthways and set aside.Peel the carrot, peel the onion, remove the roots and leaves from the leek and rinse it with the celery and the Swiss chards.Chop all the vegetables into pieces, toss in a saucepan with the peeled clove of garlic, pour half a litre of water over these ingredients and add the parsley, the small bunch of basil, leaving a few leaves aside for later, and the bay leaf then bring to the boil.Simmer the vegetables for 30-40 minutes over a medium heat, covered with a lid; add salt half way through. In the meanwhile wash and slice the remaining basil.Once ready filter the vegetable broth in a strainer, draining it in its cooking saucepan, bring it to the boil again and add the asparagus rounds and simmer for another 5 minutes.Add the pasta to the soup and cook al dente. Sprinkle with the chopped basil and with extra virgin oil. Serve the soup warm.