Conchigliette: 500gr - 10pz

The recipe:
Conchigliette kamut-carrot soup
Ingredients to serve 3
Conchigliette di kamut 80gr
3 carrots
Some celery leaf
900ml vegetable stock
Grated parmesan q.s.
Extra virgin olive oil q.s.
Salt and pepper q.s.

Peel the carrots and cook them in water with a few tablespoons of broth, chopped and stir in the remaining broth vegetale.Regolate salt and pepper at this point put celery leaves whole (previously washed). Bring to a boil and add the pasta. When cooked, remove the celery leaves and serve with Parmesan and a drizzle of olive oil.