Pasta Soup with Chickpeas and Porcini Mushrooms

With Natural Ingredients, No Artificial Flavouring, No Preservatives

Ingredients

Durum wheat semolina pasta 82% (durum wheat semolina, water)
Chickpeas 12%
Vegetable stock 6% (salt, porcini mushrooms, glucose syrup, rice flour, onion)
Rosemary

Allergens: GLUTEN.

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.

Preparation

Prep Time: 2 min Cook Time: 10 min Servings: 2

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.

Nutrition Facts

Nutrition facts per serving
Serving size (125 gr) / Servings per container 2
Calories 411 Kcal/1725 KJ (% Daily Value*)

Protein 15g (3%)
Carbohydrates 84g (17%)
Sugars 6.5g (1%)
Fat 3g (1%)
Saturadet Fat 0.45g (0.2%)
Fibre 6g(0.6%)
Sodium 0.004g
Vitamin A 0.002g
Calcium 0.050g
Iron 0.003g

*Percent Daily Values are based on 2000 calorie diet.

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Pasta Soup with Chickpeas and Porcini Mushrooms

With Natural Ingredients, No Artificial Flavouring, No Preservatives

Ingredients

Preparation

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.

Nutrition Facts