Pasta Soup with Courgettes and Saffron
Durum wheat semolina pasta 88% (durum wheat semolina, water)
Vegetable stock 3% (salt, glucose syrup, rice flour, potato flakes, onion, carrot, celery, leek, tomato)
L’Aquila saffron (1%)
Allergens: GLUTEN, CELERY.
Preparation: add 4 cups (800 cl) of cold water and 2 spoons of Extra Virgin olive oil to the mix. Cook for 6 minutes, sprinkle with grated parmesan and serve.