Tyrolean vegetable soup

The recipe for the Tyrolean vegetable soup was created by the union of pasta balls with herbs and sweet paprika to create a dish that is highly tasty but at the same time very simple.

This delicious and fragrant soup is ready to cook and includes a mix of vegetables, such as potatoes, carrots, and peppers, together with pasta, sweet paprika, and natural flavors.

The vegetables have been carefully selected to ensure an excellent quality.

It's perfect on cold days served with crusty bread and Asiago cheese cubes.

PREPARATION: in a frying pan or nonstick pot, bring to boil 1 litre/liter of water and 2 or more tablespoons of extra virgin olive oil. Put into the pot the packet ingredients, cover and cook over a medium-low heat for 18 minutes, stirring occasionally. Season to taste with salt. Add grated cheese, a cube of butter and let stand 1 minute before serving.

TIPS: add 4 thin slices of speck (Italian smoked ham) and 100 g of Asiago cheese diced just before serving.

WINE-PAIRING: Cabernet Sauvignon red wine or medium-bodied red wines

INGREDIENTS : pasta (durum wheat semolina) 86%, mix of vegetables 5.5% (courgette, aubergines, onion, celery, carrot, tomato, potatoes, leek, garlic), beans, vegetable broth (salt, soy and corn protein extraction for broth, dehydrated vegetables in varying percentages (potato, carrot, onion, garlic, parsley, celery, tomato), corn seed oil), paprika, extra virgin olive oil, black pepper. It may contain traces of gluten, almonds, hazelnuts, celery, tuna, mustard, cuttlefish, eggs. No added glutamate, chemical ingredients or animal derivatives.

Store in a cool, dry place away from light sources.

Pasta origin: Italy.

Made with dehydrated ingredients. To be consumed after cooking.