Soups
MINESTRONE
Vegan | Gluten Free
Minestrone soup’s roots go back to ancient Rome times when hearty, vegetarian recipes were popular among people in the countryside. Chef Fabio uses a recipe from central Italy that slowly simmers a rich medley of garden vegetables into a mouthwatering soup, finished with roasted herbs and garlic. This one is especially for you vegetarian and vegan diners!
| PREP TIME 10 MINS | COOK TIME 15 Mins | SERVINGS 1-2 Servings |
WHAT YOU WILL NEED
- Stove
- Scissors (to cut open package)
- Medium size saucepan
- Serving bowl
HEAT & EAT STEPS
- Place Chef Fabio’s Minestrone in a medium saucepan.
- Add ½ cup water, stir and bring the mixture to a soft boil at low/medium heat.
- Remove from the stove and serve.
WHAT'S IN CHEF FABIO'S MINESTRONE SOUP
Onions, carrots, celery, zucchini, potatoes, cannellini beans, spinach, kale, tomatoes, peas, basil, rosemary, sage, thyme, garlic, olive oil, salt & black pepper.
CHEF FABIO RECOMMENDS
- Season your soup with an olive oil drizzle, a sprinkle of Parmigiano cheese or sea salt.
- Vegetarians: Pair it with Chef Fabio’s Bababietole (roasted beets) or Cavolini (roasted brussel sprouts) and succulent Melanzane alla Parmigiana (eggplant parmigiana).
- Flexitarians: Pairs nicely with Cacciatore (braised chicken) or Lasagne Bolognese.
RIBOLLITA TOSCANA
Vegan | Gluten Free
Ribollita is a famous Tuscan soup, a countryside recipe made with vegetables. Chef Fabio first slowly simmers cannellini beans, kale and spinach to a hearty potage. We’ve got your back vegetarian and vegan diners!
| PREP TIME 10 MINS | COOK TIME 15 Mins | SERVINGS 1-2 Servings |
WHAT YOU WILL NEED
- Stove
- Medium size saucepan
- Serving bowl
HEAT & EAT STEPS
- Place Chef Fabio’s Ribollita in a medium saucepan
- Add ½ cup water, stir and bring the mixture to a soft boil at low/medium heat
- Remove from the stove and serve it
WHAT'S IN CHEF FABIO'S RIBOLLITA TOSCANA
Onions yellow, carrots, celery, garlic, fresh thyme, dry cannellini beans, kale, spinach, green cabbage, chard, potato, tomato, rosemary, olive oil, salt & black pepper.
CHEF FABIO RECOMMENDS
- Season your soup with an olive oil drizzle, a sprinkle of Parmigiano cheese or sea salt.
- Vegetarians: Split a Lasagne Spinaci e Funghi (spinach & mushroom lasagne) with a friend as an entree.
- Flexitarians: We like Ribolitta with a side of juicy, tender Polpettine di Manzo (braised meatballs).
ZUCCA E CAVOLO
Vegan | Gluten Free
Zucca e Cavolo aka Kale & Squash soup is a Tuscan country recipe. It’s warm, brothy, has nutritious veggies and is popular in the winter season. Chef Fabio uses a classic Tuscan recipe that slowly simmers kale, squash and potatoes roasted herbs, onions and garlic. This one is spot on for you vegetarian and vegan diners!
| PREP TIME 10 MINS | COOK TIME 15 Mins | SERVINGS 1-2 Servings |
WHAT YOU WILL NEED
- Stove
- Scissors (to cut open package)
- Medium size saucepan
- Serving bowl
HEAT & EAT STEPS
- Place Chef Fabio’s Zucca e Cavolo in a medium saucepan.
- Add ½ cup water, stir and bring the mixture to a soft boil at low/medium heat.
- Remove from the stove and serve it
WHAT'S IN CHEF FABIO'S ZUCCA E CAVOLO
Butternut squash, kale, potatoes, herbs, olive oil, onions, garlic.
CHEF FABIO RECOMMENDS
- Season your soup with an olive oil drizzle, a sprinkle of Parmigiano cheese or sea salt.
- Vegetarians: Pair it with Chef Fabio’s Caponata (bell pepper ratatouille) or Cavolini (roasted brussel sprouts) and succulent Melanzane alla Parmigiana (eggplant parmigiana).
- Flexitarians: Pairs nicely with Pollo Cacciatora (braised chicken) or Lasagne Bolognese.
FUNGHI E PORRI
Vegan | Gluten Free
This dish hails from Italy’s north eastern region and has roots in the cooking culture of the people who live in the Dolomite mountains. This fabulous Mushroom & Leek soup delivers layers of aromatics from its sage and rosemary and is a hearty and flavorful bowl of homemade soup. Yep, it’s delightful for our vegetarian and vegan diners!
| PREP TIME 10 MINS | COOK TIME 15 Mins | SERVINGS 1-2 Servings |
WHAT YOU WILL NEED
- Stove
- Scissors (to cut open package)
- Medium size saucepan
- Serving bowl
HEAT & EAT STEPS
- Place Chef Fabio’s Funghi e Porri in a medium saucepan
- Add ½ cup water, stir and bring the mixture to a soft boil at low/medium heat
- Remove from the stove and serve it
WHAT'S IN CHEF FABIO'S FUNGHI E PORRI
Onions, garlic, potatoes, mushrooms, leeks, sage, rosemary, olive oil, vegetable stock, salt and black pepper.
CHEF FABIO RECOMMENDS
- Season your soup with an olive oil drizzle, a sprinkle of Parmigiano cheese or sea salt.
- Vegetarians: Pair it with Chef Fabio’s Bababietole (roasted beets) and Lasagne Spinaci e Funghi (spinach & mushroom lasagne).
- Flexitarians: Pairs nicely with Pollo al Mattone (brick chicken) or Polpettine di Manzo (meatballs).
PAPPA AL POMODORO
Vegan | Gluten Free
The ancient origins of this hearty soup are well debated. It was the Tuscan people of central Italy that made some of the most famous recipes. Chef Fabio’s version features succulent tomatoes, onion, basil, garlic and country style Tuscan bread simmered into a warm, smooth hearty soup. Another winner for our vegetarian and vegan diners!
| PREP TIME 10 MINS | COOK TIME 15 Mins | SERVINGS 1-2 Servings |
WHAT YOU WILL NEED
- Stove
- Scissors (to cut open package)
- Medium size saucepan
- Serving bowl
HEAT & EAT STEPS
- Place Chef Fabio’s Pappa in a medium saucepan
- Add ½ cup water, stir and bring the mixture to a soft boil at low/medium heat
- Remove from the stove and serve it
WHAT'S IN CHEF FABIO'S PAPPA AL POMODORO
Tomato, onions, garlic, basil, olive oil, bread.
CHEF FABIO RECOMMENDS
- Season your soup with an olive oil drizzle, a sprinkle of Parmigiano cheese or sea salt.
- Vegetarians: Pair it with Chef Fabio’s Cannellini Beans and a side of Pici pasta with Pesto sauce.
- Flexitarians: Looking for a protein pair? How about a tender Cacciatore (braised chicken).
ZUCCA E PATATE DOLCE
Vegan | Gluten Free
Zucca e Patate Dolce aka Butternut Squash & Sweet Potato soup is a velvety, luscious soup combining sweet and salty flavors and aromas that please the palate and warm the body in the colder months. There’s more, sweet potatoes are nutrition power houses, packed with vitamins A, B6, C, and have high antioxidant and lower glycemic values. These veggies and soups are found in southern and northern Italian regions. Chef Fabio’s recipe slowly simmers butternut squash and sweet potatoes laced with aromatics from roasted rosemary, thyme, onions and garlic.
Vegetarians and vegan diners set the table, the flexitarians will join you!
| PREP TIME 10 MINS | COOK TIME 15 Mins | SERVINGS 1-2 Servings |
WHAT YOU WILL NEED
- Stove
- Scissors (to cut open package)
- Medium size saucepan
- Serving bowl
HEAT & EAT STEPS
- Place Chef Fabio’s Zucca e Patate Dolce in a medium saucepan.
- Add ½ cup water, stir and bring the mixture to a soft boil at low/medium heat.
- Remove from the stove and serve.
WHAT'S IN CHEF FABIO'S ZUCCA E PATATE DOLCE
Butternut squash, sweet potatoes, herbs, olive oil, onions, garlic, sea salt, white pepper.
CHEF FABIO RECOMMENDS
- Season your soup with an olive oil drizzle, a sprinkle of Parmigiano cheese or sea salt.
- Vegetarians: Pair it with Chef Fabio’s Caponata (bell pepper ratatouille) or Cavolini (roasted brussel sprouts) and succulent Melanzane alla Parmigiana (eggplant parmigiana).
- Flexitarians: Pairs nicely with Pollo Cacciatora (braised chicken) or Lasagne Bolognese.
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