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Venetian Soup - Gluten free
The soup Veneta picks the ingredients of the traditional cuisine of the Lower Valley, low in ingredients and rich in nutrients.
This soup was prepared in farmhouses for dinner and eaten hot with a nice glass of wine, it was being carried by the peasants in the fields and eaten cold on hot summer days for the particular intake of vegetable protein, fiber and its light weight.
Carnaroli brown rice (50%), split peas, red beans, cranberry beans, cannellini beans, adzuki red, red lentils peeled (50% in varying proportions).
• In pot: put the desired quantity of preparation in soak for at least 8 hours, rinse and pour into a large pot; add 700 ml of water per 100 g of product, bring to a boil and bake for 45/50 minutes at low flame, if it is necessary to add hot water, salt to taste.
• In pressure cooker: the cooking time and the water in the middle are reduced.
Cooking time and portions:
45-50 minutes; dose for 6 people.
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