Vegetable soups

Origins of Vegetable Soup: a popular dish

The term soup comes from the Gothic word 'suppa' which means 'soaked slice'. Its preparation, originally, consisted of (stale) bread immersed in a broth of legumes and vegetables. Chickpea, lentil and bean soups spread from the fifteenth and sixteenth centuries, and soon soups with numerous types of vegetables were added.

In the Middle Ages, it was the custom for gentlemen to eat meat and other delicacies of the time on top of large slices of bread, which in practice replaced plates. At the end of meals, the leftovers of this bread, impregnated with meat condiments and other foods, were donated to the servant who put it in a pot with vegetables and water to obtain a soup. One thing is certain: soup is definitely a dish of popular origin. And this also explains why the term soup is similar in many European languages: sopa in Spanish, soupe in French, suppe in

Tuscan soup par excellence: Ribollita and Acquacotta

cold outside, you just got home from work, the fridge is empty and you want something warm. Easy to prepare, here comes a nice ribollita, easy to prepare, to your aid. It is a dish that derives precisely from the typical vegetable soups and stale bread that are traditionally prepared in different areas of Tuscany.
A poor dish of peasant origin. The name derives from the large quantity that was cooked by the peasants, especially on Friday as it was a lean dish that was continuously boiled over the following days.
The basic ingredients of a ribollita are kale and beans to which it is customary to add a drizzle of extra virgin olive oil and slices of fresh onion.

As an alternative to ribollita, there is Acquacotta, the typical dish of butteri, shepherds on horseback typical of the lower Maremma, Tuscia Viterbese and Agro Pontine. A poor dish that the latter carried with them during their working days.
It is a very simple dish that the company Il Poggio, on our Spaghetti and Mandolin portal, prepares according to the ancient Maremma recipe.
It contains onion, carrot, chard, peeled tomatoes, meat broth, extra virgin olive oil, Cinta Senese pork belly, chilli pepper, salt and pepper. We must report the presence of celery as an allergen.
The flavor is particularly intense and slightly spicy with a nice complexity of sensations. It can be eaten in small pieces or blended to obtain greater creaminess. You can eat it like the butteri used to do, with toasted or fresh sliced Tuscan bread. Also, always remember to put raw extra virgin olive oil in the hot plate to intensify

The Onion Soup

Let's leave the borders of Italy to welcome onion soup, a typical dish of French cuisine. The history of onion soup is intertwined between France and Italy and even legends are reflected in this link. It is said that the soup arrived in France at the time of Catherine de Medici in 1533, when it was married to King Henry II of Orleans. The cooks developed the Tuscan recipe, transforming it into one of the most popular dishes in the French food and wine tradition. Onions are considered a natural remedy, rich in vitamins, trace elements and flavinoids, important for purifying the body, ideal for

The Mushroom Soup

Tuscan-style mushroom soup involves the use of local products such as chestnuts, some chilli pepper and Tuscan sage. The mushrooms all come from the beech and maritime pine forests of the Sienese and Maremma lands. More precisely, we will find: porcino, pianarolo, sciitake, gelone

Vegetable soups are good for your health

The soups are easy to prepare and consist mostly of vegetables. They are a dish rich in vitamins, minerals, fibers and antioxidants. And if this were not enough to convince you to eat an excellent plate of vegetable soup, know that they provide very few calories and are therefore perfect for a diet where a delicate taste and an enveloping flavor will not be lacking.

So what are you waiting for? All the goodness and taste of our ready-made vegetable soups are on sale online and are waiting for you