Heirloom Bean Soup
Heirloom Bean Soup
Heirloom Bean Soup
SPECIALS

HEIRLOOM BEAN SOUP

GF
GLUTEN FREE
VG
VEGAN

$19.00  / $9.50  PER SERVING

GF
GLUTEN FREE
VG
VEGAN

SERVES 2

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, in this beautiful, creamy (dairy-free) soup.
  • Canellini beans
  • Borlotti beans
  • Organic vegetables
  • Extra-virgin 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.

Water, Zucchini, Cranberry (Borlotti) Beans, Butternut Squash, Carrot, Celery, Cabbage, Cannellini Beans, Kale, Fennel, Scallion, Extra Virgin Olive Oil, Leek, Tomato Paste, Salt, Garlic, Sage, Black Pepper*, Coriander, Cumin, Fennel Seed.

SERVE WITH
Ipsa Icon
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, in this beautiful, creamy (dairy-free) soup.
Ipsa Icon
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, in this beautiful, creamy (dairy-free) soup.
Ipsa Icon
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, in this beautiful, creamy (dairy-free) soup.

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