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Vegetables and orecchiette soup
by: Favuzzi
- Preparation 10 min
- Cooking 30 min
- Portions 4 pers.
Ingredients needed
- Favuzzi Moderate Olive Oil
- 1 cup of diced carrots
- 3-4 broccoli florets
- 1 onion
- thyme
- a few sprigs of fresh oregano
- 6 cups of chicken broth
- 398 mL Favuzzi organic peeled tomatoes
- 2 cups Favuzzi orecchiette
- salt and pepper to taste
- 1 baguette of bread
- Favuzzi white truffle olive oil
Steps of preparation
- Sauté the onion in a little olive oil.
- Add all the ingredients (and vegetables of your choice) and add the chicken broth.
- Simmer for about 10 minutes then add the pasta and simmer another 20 minutes.
- While the soup is simmering, prepare the croutons.
- Cut the bread into slices, pour a little white truffle olive oil into a small bowl and brush both sides of each slice.
- Place the croutons in a frying pan and brown them for a few minutes over medium heat.
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