soups

Zuppa Rapida

August 15, 2014 by

Zuppa Rapida made with a variety of pulses, beans and grains from orzo, lentils, black-eyed beans, tiny white haricot beans to peas. It is a wonderful array of colours and flavours, various textures that work in harmony with a short cooking time, no soaking is required.

Zuppa Rapida

Ingredients for 6 portions:

– 400g Le Marmore Zuppa Rapida
– 1lt Vegetable Bouillon Made Up
– 1 Onion Finely Chopped
– 3 Carrots Finely Chopped
– 3 Celery Sticks Finely Chopped
– 2 Garlic Cloves Crushed
– 3 Potatoes Finely Diced
– 3 Tbs Pesto alla Genovese
– Salt & Pepper to TasteChef
Saute’ in saucepan the garlic, onion, carrots, celery.

Then add the Zuppa Rapida, potatoes and the vegetable bouillon. Cook for about 20 minutes.

Season and add the pesto towards the end.

If it needs more bouillon add a little at a time as this soup should not be too liquid.

Serve with wonderful slices of toasted bread that can be rubbed with garlic as an option.

Grilled Cod Fillet on Medley of Beans

Ingredients for 6 portions:

– 150g x 6 Fresh Cod Fillets
– 200g Antichi Sapori Zuppa Rapida
– 1/2 Lt Vegetable Bouillon Made Up
– 1 Onion Finely Chopped
– 2 Carrots Diced
– 2 Celery Sticks Diced
– 1 Garlic Clove Crushed
– Touch of Chilli Paste

Saute’ in a saucepan the garlic, onion, carrots, celery. Then add the zuppa rapida and the vegetable bouillon.

Cook for about 25 minutes until cooked and to a nice consistency as a side dish. If it needs more liquid add as you go along as it needs to absorb it like a risotto.

You can add the chilli to give it more flavour of fresh herbs. Grill the cod fillets and serve on a bed of this bean mixture.

Wonderful and colourful, not to mention tasty!

Zuppa Porri e Lenticchie 840g – Lentil & Leek Soup

July 2, 2014 by

Made with fresh Leek and Lentils.

To be diluted with water or broth till the desired thickness.

Best served with pasta and croutons.

Zuppa di Legumi e Cereali 850g – Mixed Pulses Soup

July 2, 2014 by

Soup prepared with Legumes ( Lentils, soy, beans) and Cereal ( barley, spelt) .

To be diluted with water or broth and to be served with pasta and croutons.

Zuppa di Cipolle 820g – Onion soup

July 2, 2014 by

Made with fresh onions, sweet and balanced flavour. Best served traditional way with Parmigiano cheese on top and gratin.

Zuppa di Ceci 850g – Chickpea Soup

July 2, 2014 by

Soup made with part whole and puree chick peas/Garbanzo beans.

To better use the soup we suggest to dilute with water or broth either vegetable or chicken.

Zuppa di Farro 850g – Spelt Soup

July 2, 2014 by

Spelt and vegetable soup ( onion, carrot and celery).

Extra virgin olive oil and tomato concentrate. Add half or one tin of water or broth to the contents depending on the desired thickness and heat.

Serve with toasted bread, extra virin olive oil and a pinch of pepper.

Zuppa di Fagioli 850g – Bean Soup

July 2, 2014 by

Made with whole and pured beans, to give a unique creaminess.

Excellent served with pasta inside.

Menu Ribollita 830g

July 2, 2014 by

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.

Zuppa Asparagi 820g – Asparagus Soup

July 2, 2014 by

Soup made with fresh asparagus for a fine and delicate taste.

Minestrone di Verdure 850g – Vegetable Minestrone

July 2, 2014 by

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.