Pavese Soup

Combinations:
The peculiarity of this soup consists in the ingredient leek that gives it a very fragrant frog, particularly sweet, with a round taste and character. Eaten hot with a generous sprinkling of Parmigiano Reggiano, extra virgin olive oil, black pepper and a good glass of Bonarda dell’Oltrepò Pavese, it satisfies even the most demanding gourmet.

Ingredients:
Classic wholemeal Carnaroli rice (50%), split peas, carrot, black-eyed beans, cannellini beans, red beans, red azuki, leek (50% in varying proportions).

Preparation:
• In the pot: soak the desired amount of preparation for at least 8 hours, rinse and pour it into a large pot; Add 700 ml of water per 100 g of product, bring to a boil and cook for 45/50 minutes over low heat, if necessary add hot water, salt to taste.
• In a pressure cooker: cooking times and water are reduced by half.

Cooking time and servings:
45-50 minutes; dose for 6 people.