Spelt Pasta Soup with Beans
Durum wheat semolina pasta 80% (durum wheat semolina, spelt flour, water)
Borlotti beans 12%
Vegetable stock 4% (salt, glucose syrup, rice flour, potato flakes, onion, carrot, celery, leek, tomato)
Allergens: GLUTEN, CELERY, TOMATOES.
Preparation: add 4 cups (800 cl) of cold water and 2 spoons of Extra Virgin olive oil to the mix. Cook for 8 minutes, sprinkle with 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 8 minutes, stirring occasionally.
Add hot water if necessary. Let the pasta rest for some seconds, serve hot.
Sprinkle with grated Parmigiano Reggiano cheese to taste.
*Percent Daily Values are based on 2000 calorie diet.