100 g Ardo Spirelli 250 g Ardo Soepgroenten 100 g Ardo Groenkool/Boerenkool “losse blaadjes” 100 g Ardo Tuinerwten fijn 100 g Ardo Tomatenblokjes 1 koffielepel Ardo Knoflookblokjes 1 L kippenbouillon zout en peper basilicum
Allergenen
Selder, Gluten
Bereidingswijze
Kook de spirelli bijna al dente in de kippenbouillon.
Voeg er de soepgroenten, tuinerwtjes en groenkool bij en laat 3 minuten koken.
Doe er vervolgens de tomatenblokjes en knoflook bij en laat nog enkele minuten koken.
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