Tuscan soup.
Recipes for minestrone vary from region to region, restaurant to restaurant and household to household. Most recipes are based upon regional produce. The most important ingredient in Tuscan minestrone is cavolo nero or a winter black cabbage along with beans and potatoes; these ingredients, back in the past, used to be the only nourisment of the Tuscan peasants, and thanks to their creativity, they developed many recipes among which this one. This soup, like the Robollita, could and can be eaten even the day after its preparation. You may want to serve with crusty Tuscan bread to soak up the broth, or, if warming the day after the preparation you can also add some rice. The Zuppa Toscana di Toscana in Tavola ® enables you to savour all this
tradition in a couple of minutes. It's prepared with fresh ingredients and cooked with all our passion. We suggest to add some raw olive oil before serving.
Net weight : 650 gr
Ingredients
Cabbage, fresh chopped tomatoes, beans, olive oil, potatoes, marrow, onion, peas, carrots, celery, salt, pepper, aromatic plants.
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