4 soups for the winter: tasty recipes!

Find out how to warm up your winter evenings with recipes for the tastiest soups of the season!

Oat Soup, a concentrate of lightness and taste

Oats are a cereal rich in properties, perfect to be integrated into a detox diet, especially after the holiday season. A very common use of oats is just as a soup cereal, obtaining a warm and light dish in a few simple steps, but without forgetting the taste! In a saucepan, simply combine sliced carrots, celery, grated onion, a clove of garlic and a few cherry tomatoes. The vegetables must brown for a few minutes, before adding the oats and the ideal amount of water to completely cover the ingredients, then letting them simmer for at least 45 minutes, being careful not to let them dry too much. Are you in a hurry? Here is ours Organic Oat Soup ready in 5 minutes!

Etruscan soup, the comfort food par excellence!

Ideal for both lunch and dinner, the Etruscan soup it is a very rich and nutritious winter dish, perfect when accompanied with grated cheese and toasted bread. The most common recipe involves the use of chickpeas and chestnuts, giving a pleasant creamy and enveloping texture once completed. First of all, it is necessary to cook the chestnuts in boiling water, then peel them and in another pan boil the chickpeas, to be salted once cooked because otherwise they could harden. Then fry the chestnuts with garlic, then add the chickpeas and the cooking water of the latter, choose the aromas you prefer and mix occasionally, cooking everything for about 15 minutes. Serve hot, accompanying the soup with toasted bread!

La Ribollita, discover the scent of Tuscany!

Black cabbage, cannellini beans, erect cabbage and sautéed, a few drops of vegetable broth and here we are in the heart of Tuscany with everything you need to cook a Ribollita with flakes! Ribollitain fact, it is a traditional Tuscan dish that brings together flavors and aromas typical of the region, taste after taste. To begin with, the erects must brown for about ten minutes together with the sautéed carrot, celery and onion, until softened. Combine the cabbage, savoy cabbage and the remaining herbs, covering with the broth and after about twenty minutes, add a few ladles of the cooking water of the beans, blending half and finishing the cooking of the cream together with the other vegetables, and the Ribollita is ready!

Minestrone, a timeless classic

Last but not least, Minestrone is widespread throughout the boot, a symbol in the common imagination of a healthy and tasty dish that varies with the changing seasons. Choose your favorite vegetables, cutting them into cubes, fry the celery, onion and leek, leaving it to brown for about ten minutes, adding the beans. Cover with water and let it boil, respecting the cooking times of each single vegetable until you finish cooking all of them. We have tried the Minestrone with Organic Yellow Pumpkin, click and discover our recipe!