Fresh Vegetable Soup

Mixed vegetables, chopped, washed and ready to cook: traditional Italian comfort food in 30 minutes.

All the flavour of the garden in a vacuum-packed bag, without compromising on freshness.

Fresh Vegetable Minestrone: Authenticity and Artisanal Flavor

Il Fresh Vegetable Soup It is the perfect solution for those who want to bring a traditional Italian dish to the table without giving up the quality of fresh vegetables: a balanced selection of mixed vegetables, already cut, washed and ready to cook, packaged in vacuum-packed bag to preserve freshness, vitamins, color and flavor to the maximum. A preparation designed for the contemporary life, where the time to clean and chop 8-10 different vegetables is a luxury, but the desire to eat well doesn't fade. Poured into a pot with water or broth, in about 30-40 minutes it creates a fragrant, rich, and nutritious minestrone, exactly like the one grandma used to make—only with a third of the work. The product can be frozen directly in its packaging: total practicality, quality without compromise.

Minestrone's roots are deep in Italian peasant cuisine.

Il Minestrone It is one of the oldest and most distinctive dishes of the Italian cooking: its origins are rooted in the peasant tradition of the "everything that the garden gives” — a preparation created to use seasonal vegetables, even making the most of scraps, in a nutritious, complete and economical single dish. Ancestors of minestrone already exist in roman cuisine: Cato the Censor since From Agri Culture e Apicius since By Re Co Maquinaria describe the puls and other traditional Latin vegetable soups. The name "minestrone" itself derives from the ancient verb “to make soup” (serve at the table, distribute portions) and is documented in the Italian language since Middle AgesEach Italian region has developed its own variant: the Genoese minestrone with the famous pesto, the Milanese minestrone with rice, the Tuscan minestrone with beans (the famous ribollita), the Roman minestrone with pasta and seasonal vegetables. A priceless cultural and gastronomic heritage.

Choosing Minestrone means choosing nutritional completeness

Minestrone is one of the more complete dishes of the Mediterranean diet: the variety of vegetables present guarantees a balanced intake of vitamins (especially A, C, K and folates), minerals (potassium, magnesium, iron, calcium), dietary fibers (allies of the intestinal microbiota and satiety), polyphenolic antioxidants e phytonutrients diversified. It brings a abundant hydration thanks to the cooking broth, and it is naturally low calorie intake compared to its satiating capacity. vacuum packaging of raw vegetables It fully preserves thermolabile vitamins and minerals that are often lost in pasteurized industrial preparations. Naturally Vegan e gluten free in its basic version, suitable for celiacs, vegans, vegetarians, athletes and anyone who loves healthy and tasty cuisine.

How to Best Use: Fresh Vegetable Minestrone

• CLASSIC ITALIAN MINESTRONE WITH PARMESAN AND EVO OLIVE OIL
  The most immediate use of Fresh Minestrone is the classic cooking: heat a thread of Organic Extra Virgin Olive Oil with a clove of garlic in a large pot, add the vegetables, cover with water or vegetable broth, salt and cook for 30 40-minute over medium heat. Serve piping hot with a generous sprinkling of grated cheese. Organic Parmigiano Reggiano DOP 24 months, a grind of black pepper and a final drizzle of raw EVO oil. To enrich, add a handful of Organic Cooked Cannellini Beans or Naturally cooked chickpeas in the last 5 minutes.
• MINESTRONE WITH PASTA, RICE OR SPELT: THE FARMER'S SINGLE DISH
  To transform Minestrone into a nutritious single dish, add a handful of pasta or cereals halfway through cooking: Tubettoni Rigati with Spelt and Organic Senatore Cappelli Pasta, Organic Farro Spaghettini broken by hand, or Organic Carnaroli DOP Rice from Baraggia for a style version Milanese minestrone. For the famous Tuscan ribollita, boil the minestrone, blend it partially, pour it on slices of stale homemade bread (perfect a Semi-wholemeal Country Bread from the day before) and put back in the oven for 10 minutes.
• GENOESE VARIATION WITH PESTO AND LIGHT SUMMER BROTH VARIATION
  For the Genoese variant, finish cooking the minestrone and stir off the heat with a generous spoonful of Organic Basil Pesto: the heat of the minestrone will release all the aromas of the basil without altering them (the pesto must never boil!). For a version summery and light, cook the vegetables briefly and serve the minestrone warm or at room temperature, seasoned only with extra virgin olive oil and pepper - surprising as summer soup. In version enriched gourmet, add Tuscia pillow diced and sautéed in a pan or Tuscia Stretched Bacon crunchy as a final topping.

Ingredients

Selection of fresh mixed seasonal vegetables, cut and washed, from organic farming.

Vacuum-packed to preserve the freshness, vitamins, and color of the vegetables.

Storage and Use

Store in the refrigerator at + 2 ° C / + 4 ° C and consume by the expiration date shown on the package. Once the vacuum-sealed bag is opened, use immediately. To cook, add the vegetables directly to a pot of water or broth, or sauté them in a pan. The product can be frozen Directly in the unopened packaging upon arrival, for up to 6 months of shelf life. Before using, slowly defrost in the refrigerator for 12 hours, or cook directly from frozen, adding a few minutes to the cooking time. No additional washing is necessary: ​​the vegetables are already prepared and ready to use.

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