Heirloom Bean Soup
Heirloom Bean Soup
Heirloom Bean Soup
STAPLES

HEIRLOOM BEAN SOUP

GF
GLUTEN FREE
V
VEGETARIAN

$21.00   /  SERVINGS 2-3

GF
GLUTEN FREE
V
VEGETARIAN
Serves 2-3 ($7.00 - $10.50 / Serving)
This recipe comes to us by way of the small Tuscan city of Lucca, where olive oil is king. Zuppa alla Frantoiana (translated as Soup of the Oil Mill) as it's known, is a favorite way to showcase the early harvest olive oil. We use heritage cannellini and borlotti beans along with a garden full of vegetables and wild herbs.
Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and fresh herbs. (vegetarian/vegan)
Crusty bread, Chopped fresh herbs (parsley, tarragon, or dill), Shaved parmesan or cheddar
Butternut Squash, Cannellini Beans, Carrots, Celery, Coriander Seed, Cranberry (Borlotti) Beans, Cumin Seed, Extra Virgin Olive Oil, Fennel Seed, Fennel, Garlic, Kale, Leek, Sage, Spring Onion, Tomato Paste, Water, White Cabbage, Zucchini, Black Pepper
Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering.
Remove lid, reduce heat to low, and simmer gently uncovered for 2-3 minutes before serving.
Add more water, ¼ a cup at a time, to thin soup if necessary.
Ladle into bowls and garnish.
How it works
  • Canellini
  • Borlotti
  • Olive oil

Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering. Remove lid, reduce heat to low, and simmer gently uncovered for 2-3 minutes before serving. Add more water, ¼ a cup at a time, to thin soup if necessary. Ladle into bowls and garnish.

Butternut Squash, Cannellini Beans, Carrots, Celery, Coriander Seed, Cranberry (Borlotti) Beans, Cumin Seed, Extra Virgin Olive Oil, Fennel Seed, Fennel, Garlic, Kale, Leek, Sage, Spring Onion, Tomato Paste, Water, White Cabbage, Zucchini, Black Pepper.

SERVE WITH
Serves 2-3 ($7.00 - $10.50 / Serving)
This recipe comes to us by way of the small Tuscan city of Lucca, where olive oil is king. Zuppa alla Frantoiana (translated as Soup of the Oil Mill) as it's known, is a favorite way to showcase the early harvest olive oil. We use heritage cannellini and borlotti beans along with a garden full of vegetables and wild herbs.
Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and fresh herbs. (vegetarian/vegan)
Crusty bread, Chopped fresh herbs (parsley, tarragon, or dill), Shaved parmesan or cheddar
Butternut Squash, Cannellini Beans, Carrots, Celery, Coriander Seed, Cranberry (Borlotti) Beans, Cumin Seed, Extra Virgin Olive Oil, Fennel Seed, Fennel, Garlic, Kale, Leek, Sage, Spring Onion, Tomato Paste, Water, White Cabbage, Zucchini, Black Pepper
Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering.
Remove lid, reduce heat to low, and simmer gently uncovered for 2-3 minutes before serving.
Add more water, ¼ a cup at a time, to thin soup if necessary.
Ladle into bowls and garnish.
Serves 2-3 ($7.00 - $10.50 / Serving)
This recipe comes to us by way of the small Tuscan city of Lucca, where olive oil is king. Zuppa alla Frantoiana (translated as Soup of the Oil Mill) as it's known, is a favorite way to showcase the early harvest olive oil. We use heritage cannellini and borlotti beans along with a garden full of vegetables and wild herbs.
Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and fresh herbs. (vegetarian/vegan)
Crusty bread, Chopped fresh herbs (parsley, tarragon, or dill), Shaved parmesan or cheddar
Butternut Squash, Cannellini Beans, Carrots, Celery, Coriander Seed, Cranberry (Borlotti) Beans, Cumin Seed, Extra Virgin Olive Oil, Fennel Seed, Fennel, Garlic, Kale, Leek, Sage, Spring Onion, Tomato Paste, Water, White Cabbage, Zucchini, Black Pepper
Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering.
Remove lid, reduce heat to low, and simmer gently uncovered for 2-3 minutes before serving.
Add more water, ¼ a cup at a time, to thin soup if necessary.
Ladle into bowls and garnish.
Serves 2-3 ($7.00 - $10.50 / Serving)
This recipe comes to us by way of the small Tuscan city of Lucca, where olive oil is king. Zuppa alla Frantoiana (translated as Soup of the Oil Mill) as it's known, is a favorite way to showcase the early harvest olive oil. We use heritage cannellini and borlotti beans along with a garden full of vegetables and wild herbs.
Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and fresh herbs. (vegetarian/vegan)
Crusty bread, Chopped fresh herbs (parsley, tarragon, or dill), Shaved parmesan or cheddar
Butternut Squash, Cannellini Beans, Carrots, Celery, Coriander Seed, Cranberry (Borlotti) Beans, Cumin Seed, Extra Virgin Olive Oil, Fennel Seed, Fennel, Garlic, Kale, Leek, Sage, Spring Onion, Tomato Paste, Water, White Cabbage, Zucchini, Black Pepper
Reheat with 1/4 cup water in a covered pot over medium heat, stirring occasionally, until contents are simmering.
Remove lid, reduce heat to low, and simmer gently uncovered for 2-3 minutes before serving.
Add more water, ¼ a cup at a time, to thin soup if necessary.
Ladle into bowls and garnish.

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