Trenette soup with vegetables and scampi
Instructions
Peel, wash, dry and cut into thin slices only the white part of the leek.
Wash, drain and cut the broccoli into florets.
Wash and scrape carrots; cut them into small pieces.
In a saucepan, heat the oil let wilt the leeks and carrots.
Put the cover and let simmer over gentle heat for fifteen minutes.
Add the shrimp, the cime di broccoli, broth, a little salt and pepper.
Continue cooking, covered, for 15 minutes, on lively flame.
Then remove the lid and simmer for another ten minutes.
Join the trenette cooking and dispose.
Served hot.
Ingredients and dosing for 4 persons
- 320 g of type trenette pasta
- 300 g of broccoli
- 100 g of shelled shrimp
- 100 cl of vegetable broth
- 2 carrots
- 1 leek
- 5 tablespoons of olive oil
- Salt
- Pepper