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Spring soup


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For 4 persons: 200 g short pasta (preferably full) for soups-ten Zucchini with their flower-200 g mushrooms-1 tablespoon of nut powder-a few leaves of Basil-chive-saffron (optional) salt to taste.


Heat a litre of water.
Cut the zucchini into slices and mushrooms into quarters and then sliced, Zucchini Flowers in half lengthwise and then in about four pieces. Chop the Basil and chives.
Add to the water the zucchini and mushrooms, and after some minutes baking add the remaining ingredients except the pasta.
Cook for about 10 minutes then add the pasta and cook al dente.

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Un paio di volte ho provato a fare della pasta asciutta con gli stessi ingredienti, soffriggendo le verdure in un cucchiaio di olio, ed aggiungendo alla fine della panna di soia: buonissima!
(Thanks to Cinzia)

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