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Soups
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Beans all’Uccelletto
Boil the beans, fresh or dried, after soaking them overnight. In a saucepan, heat a little extra virgin olive oil and add garlic, sage leaves,
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Orange and Pumpkin Soup
Peel the pumpkin and scoop out the seeds and fibre Cube the pumpkin and put it in a pan with the water, orange juice, cinnamon
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Bean Soup and Wild Fennel
Boil the sprigs of wild fennel and keep aside Meanwhile, cook the beans in a pot with a little water Fry the garlic cloves in
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Comfort Food: cream of carrots!
Clean carrots and potatoes Cut in small pieces Prepare a chopped onion and let it fry Add the carrots, the chopped potatoes and cook, adding
![Porro (Renato Corradi)](https://www.laura-selection.com/wp-content/uploads/2015/02/porro-tagliato.jpg)
Leek, Potatoes and Turmeric Soup
Clean the potatoes and leeks. Chop and pour into a large pot. Cook adding from time to time the vegetable broth. Once the potatoes and
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Soup with Organic Peeled Red Lentils, Turmeric and Ginger
Soak the lentils for two hours. Clean, peel and coarsely chop the onion, carrots and celery. Pour everything into a saucepan with 5 cups of
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Chickpeas Soup
Soak the dried chickpeas for 12 hours. Drain, rinse and set aside. In a saucepan: wash, peel and finely chop the carrot, white onion, leek,
Vegetable Broth
Clean and wash the vegetables. Coarsely cut the vegetables and collect in a saucepan. Bring to a boil, add salt, reduce heat and cook for
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Spicy Pumpkin Soup
Peel the pumpkin and cut into chunks Heat the extra virgin olive oil in a large pan, add leeks and garlic Add ginger and cumin.