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. Ipsa uses heritage cannellini and borlotti beans along with a garden full of vegetables and wild herbs, in this beautiful, creamy (dairy-free) soup. Serves 2
Keep frozen until ready to eat, for best results defrost overnight in fridge.
Water, Organic Zucchini, Cranberry (Borlotti) Beans, Organic Butternut Squash, Organic Carrot, Organic Celery, Organic Cabbage, Cannellini Beans, Organic Kale, Fennel, Organic Scallion, Organic Extra Virgin Olive Oil, Leek, Organic Tomato Paste, Salt, Organic Garlic, Sage, Organic Black Pepper, Organic Coriander, Organic Cumin, Fennel