Pasta Soup with Chickpeas and Porcini Mushrooms
Durum wheat semolina pasta 82% (durum wheat semolina, water)
Vegetable stock 6% (salt, porcini mushrooms, glucose syrup, rice flour, onion)
Preparation: add 4 cups (800 cl) of cold water and 2 spoons of Extra Virgin olive oil to the mix. Cook for 10 minutes, sprinkle with pepper or grated parmesan and serve.
Place bag content in a pot containing 800 cl of cold water.
Add 2 tablespoons of extra-virgin olive oil, stir, bring to a boil on a hot burner.
Then reduce to a gentle heat and let simmer for 10 minutes, stirring occasionally.
Add hot water if necessary. Let the pasta rest for some seconds, serve hot.
Sprinkle with grated Parmigiano Reggiano cheese and black pepper to taste.
*Percent Daily Values are based on 2000 calorie diet.