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Montanara soup, pumpkin bread and pecorino cheese

This soup with chestnuts and porcini mushrooms has a unique taste. It is ready in less than five minutes thanks to the mason jar cooking method, which is perfect if you want to save time and serve excellent dishes.
  • 500 g Orogel Montanara Soup
  • 2 thin slices of pumpkin or corn bread
  • 20 g of pecorino flakes
  • extra virgin olive oil
  • black pepper
Very easy


  1. Put the soup in a jar, seal it and put it in the microwave oven.
  2. Microwave at 750 Watts for 4 minutes.
  3. Cook the bread slices under the oven grill. Sprinkle some pecorino flakes, olive oil and pepper on top of the soup.
  4. Serve it with bread slices.
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