ingredients

• 5 dessertspoons of extra virgin olive oil
• 500 g potatoes
• 300 g spelt
• 1 large onion
• 3 carrots
• 3 sticks of celery

• 200 g 1800 Pregiata Dimora tomato puree (San.Ri line)
• thyme, marjoram
• 200 g 1800 Pregiata Dimora spelt ditalini pasta

Vegetable stock:

• 2 l mineral water
• 1 carrot, 1 stalk of celery, 1 onion

Discover the recipe →