The main rice production areas are the provinces of Vercelli, Novara, and Pavia, where rice is used for countless preparations: Zuppa Pavese is one of these recipes. Pairings: The uniqueness of this soup lies in the leek ingredient, which makes it very fragrant, particularly sweet, with a round and characterful taste. Consumed piping hot with a generous sprinkle of Parmigiano Reggiano, extra virgin olive oil, black pepper, and a good glass of Bonarda from Oltrepò Pavese, it satisfies even the most demanding gourmet. Ingredients: Whole Carnaroli Classic rice (50%), (peas, carrot*, cannellini beans, red adzuki beans, red beans, black-eyed beans, leek*. (in variable proportion)(50%)). *Ingredient (dried/freeze-dried). PRODUCED IN A FACILITY THAT USES: CELERY, SESAME SEEDS, MUSTARD, SOY. Nutritional declaration per 100 g: Energy: 348 kcal / 1467 kJ Fats: 2.1 g - of which saturated fatty acids: 0.2 g Carbohydrates: 63.0 g - of which sugars: 5.0 g Fiber: 12.0 g Proteins: 13.2 g Salt: 0.1 g Preparation: • In a 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 for 100 g of product, bring to a boil and cook for 45/50 minutes on low heat, add hot water if needed, salt to taste. • In a pressure cooker: cooking time and water are halved. Cooking time and servings: 45-50 minutes; serves 6 people. Storage: store in a cool, dry place, the expiration date is indicated on the package.