• 5 cups of unsalted beef broth
  • 2 carrots, sliced
  • 1/2 cup of celery, diced
  • 1 cup of white corn kernels
  • 1/2 cup of frozen peas, thawed
  • 1 cup of soaked chickpeas
  • 100 g of Dinosaurios KIDS! La Moderna® pasta
  • 1 cup of cooked and shredded beef skirt or shank
  • 4 tablespoons of grated manchego cheese
  • A pinch of salt and black pepper
  • 2 tablespoons of cilantro leaves, washed and disinfected


  1. Heat the broth in a pot, add the vegetables and chickpeas and boil for 15 minutes over low heat until the chickpeas soften.
  2. Add the Dinosaurios KIDS! La Moderna® pasta to the soup and cook for 8 minutes over medium heat.
  3. Add the beef along with the cheese and cook for 3 more minutes, or until the cheese is completely melted.
  4. Cook over low heat for 10 minutes and add the remaining vegetables and chicken; adjust the taste with salt and pepper.
  5. Adjust the flavor with salt and pepper.
  6. Serve the hot soup and garnish with cilantro.
  7. Enjoy!

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