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Heirloom Bean + Vegetable Soup
↓ Servings ↓
Serves 2-3 ($7.00 - $10.50 / Serving)
↓ PDP Description ↓
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. (Vegetarian/Vegan)
↓ Menu Description ↓
Rancho Gordo cannellini and borlotti beans, seasonal vegetables, and fresh herbs. (vegetarian/vegan)
↓ Serve With ↓
Crusty bread, Chopped fresh herbs (parsley, tarragon, or dill), Shaved parmesan or cheddar
↓ Ingredients ↓
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
↓ How to Prepare ↓
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.