Soup made with fresh asparagus for a fine and delicate taste.
A wonderful concentrated mixture of fresh vegetables: potatoes, peas, carrots, french beans, a variety of beans including tinnellini and borlotti, celery, chard, savoy, parsley, onions and tomatoes.
Excellent as a vegetable soup diluted with broth and to prepare thick vegetable soups with pasta: just add the pasta you prefer and dilute with water or broth.
Excellent mix for creating the ribollita, a traditional dish of the Tuscan cuisine, a vegetable, soup with a particular black cabbage as the main ingredient.
All the vegetables are processed when fresh and in season, following the typical Tuscan recipe.
To complete the dish, just add hardened sliced Tuscan bread, heat and serve with extra virgin olive oil in abundance and fresh ground pepper.