100 g Ardo spirelli 250 g Ardo soup vegetables 100 g Ardo curly kale 100 g Ardo garden peas fine 100 g Ardo diced tomatoes 1 teaspoon of Ardo garlic 1 L chicken bouillon Salt and pepper Basil
Allergens
Celery, Gluten
Preparation
Cook the spirelli almost al dente in the chicken bouillon.
Add the soup vegetables, garden peas and curly kale and boil for 3 minutes.
Add the tomatoes and garlic cloves, boil for another couple of minutes and season with salt and pepper.
