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Autumn soup

ingredients

servings

4

Brussels sprouts

200 oz

Courgette

200 oz

Cultivated chicory

400 oz

Precooked cannellini beans

200 oz

Iodized salt

2 pinches

Extra virgin olive oil

4 spoons

Parsley

2 sprigs

Water

3 cups

single courses from Italy

Autumn soup

Autumn soup

vegan high in fiber source of C vitamins high in potassium with good fats

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Autumn soup

A hot autumn soup

Autumn soup step 1

step 1

Clean and wash and cut all the vegetables

Autumn soup step 2

step 2

Preheat the cabbages before steaming, then into a large frying pan combine with chicory and courgettes add salt, oil and water and parsley and boil until cooked

Autumn soup step 3

step 3

Combine the pre-cooked beans and flavor with the rest of the vegetables

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