LE ZUPPE- SOUPS

Cabbage, potato, fresh tomatoes, onions, carrots, beans... 
The more you have the more you can add!

Served together with our soup and our beans
with a hearty slice of crusty bread and some raw onion.
Whats more, you can have this hot or cold – you choose. 
Buon appetito!
 
Soups
​​​​1x Zuppa Toscana 650g
1x Fagioli all’uccelletto 500g

INGREDIENTS:
ZUPPA TOSCANA
Fresh tomato
Cabbage
Onion
beans
Potatoes
Extra virgin olive oil
carrots
Celery
Zucchini
Tomato concentrate
salt
pepper

ALLERGENS:
Celery

COOKING TIMES:
To best enjoy this soup, I recommend heating it for around 10 minutes (it must be hot).

 

NUTRITIONAL VALUES:

Energia/Energy/Brennwert 185 kJ / 44 kcal 
Grassi/Fat/Fett 2,9 g
di cui acidi grassi saturi/
of which saturated fatty acids/ 
davon gesättigteFettsäuren 0,5 g.
 Carboidrati/Carbohydrates/Kohlenhydrate 2,9 g
di cui zuccheri/of which sugars/davon Zucker 0,1 g. 
Proteine/Proteins/Eiweiß 1,7 g. 
Sale/Salt/Salz 1,0 g.

STORAGE TIMES AND METHODS:
If not used completely, store in fridge and use it within 2-3 days. 

INGREDIENTS:
FAGIOLI ALL’UCCELLETTO
Cannellini beans (67%)
Tomato
Extra virgin olive oil
Garlic
Sage
salt
pepper

COOKING TIMES:
To best enjoy this soup, I recommend heating it for around 10 minutes (it must be hot).

NUTRITIONAL VALUES:

Energia/Energy/Brennwert 320 kJ / 76 kcal 
Grassi/Fat/Fett 0,6 g
di cui acidi grassi saturi/
of which saturated fatty acids/ 
davon gesättigteFettsäuren 0,1 g.
 Carboidrati/Carbohydrates/Kohlenhydrate 10,0 g
di cui zuccheri/of which sugars/davon Zucker 1,1 g. 
Proteine/Proteins/Eiweiß 5,0 g. 
Sale/Salt/Salz 0,8 g.

STORAGE TIMES AND METHODS:
​​​​​​​If not used completely, store in fridge and use it within 2-3 days.