With the arrival of autumn, the kitchen fills with enveloping aromas and fresh ingredients, and Country Soup presents itself as an ideal refuge to face the first chills. This dish, simple and hearty, draws its strength from the combination of leek, zucchini, and potatoes, vegetables that reach their peak sweetness in this season. The cooking technique, which involves a long simmering, allows the flavors to blend perfectly, creating a rich and aromatic broth that serves as a base for the egg pasta, perfect for absorbing every nuance of taste. Ideal for a family lunch or an informal dinner among friends, Country Soup is served hot, with a drizzle of raw extra virgin olive oil and a sprinkle of Parmesan, for a final touch that enhances the creaminess of the dish. It is an invitation to rediscover the comfort of home cooking, where every spoonful tells of genuine ingredients and shared moments around the table.

Clean and wash the vegetables. Slice them thinly and place them in a pot with 150 cl of cold water and the stock cube. Bring to a boil and cook for about 45 minutes. Add the pasta and cook until done. Adjust with salt and serve the soup drizzled with raw olive oil and grated Parmesan.