Trenette Soup With Vegetables And Scampi

Preparation:

Preparation: Peel, wash, dry and cut only the white part of the leek into thin slices. Wash, drain and divide the broccoli into florets. Scrape and wash the carrots; cut them into pieces. In a casserole, heat the oil and let the leek and carrots dry. Put the lid on and simmer on a gentle flame for fifteen minutes. Add the scampi tails, the broccoli tops, the broth, a little salt and pepper. Continue cooking, covered, for fifteen minutes, over high heat. Then remove the lid and cook for another ten minutes. Then add the trenette and cook them. Serve hot.