Vegetable soup is a light and healthy dish, perfect for a winter dinner. Prepared with a variety of fresh vegetables and soaked lentils, this soup is rich in nutrients and flavor. Try it!
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Clean all the vegetables, then chop three quarters of the onion, cut the savoy cabbage into thin strips, the leek into rings, and the remaining vegetables into sticks
Cook the lentils in a casserole with half a liter of stock over moderate heat for 15 minutes, then add all the prepared vegetables, one liter of water, and the necessary salt, and continue cooking for half an hour
Meanwhile, chop the pancetta with the rest of the onion and sauté the mixture in a frying pan with 40 g of butter for 3-4 minutes over low heat
When the soup is cooked, add the onion and pancetta sauté and let everything flavor together for a few moments
Transfer the preparation to a hot soup tureen, sprinkle it with the grated Parmesan, and bring it to the table together with the croutons
Pot
Knife
Cutting Board
Store in the refrigerator for up to 3 days
Vegetarian recipe
Italia, Toscana
| Energy (kcal) | 364.2 |
| Carbohydrates (g) | 17.4 |
| of which Sugars (g) | 1.61 |
| Fat (g) | 25.7 |
| of which Saturates (g) | 12.3 |
| Protein (g) | 14.46 |
| Fiber (g) | 4.62 |
| Sale (g) | 0.29 |
