Minestrone Soup

Originating in Italy and literally meaning “big soup,” minestrone combines vegetables, pasta, olive oil, and parmesan cheese into a nutritious and tasty meal. The versatility of the dish lets you easily adjust the ingredients to your preferred taste.

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Corn Chowder

New England fishers originally threw their catch of the day in a big pot with other ingredients and called it a chowder. Our vegetarian version may not be authentic to our region, however it possesses the same qualities of being a thick and creamy soup that’s perfect for cold winter days.

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Tomato Parmesan Soup

We’re kicking off the chapter with our favorite soup recipe; one that’s simple to make, delectable to eat, and so comforting on cold winter days. The parmesan cheese adds a satisfying creaminess to the classic tomato base, while the croutons provide a nice crunch on top.

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Butternut Squash Soup

We typically make this creamy vegetarian classic when the temperature drops in New England and winter squash becomes available locally. You can count on us to bring a larger quantity to seasonal celebrations like Thanksgiving and potlucks. Once Julia’s sole “safe food” at these festivities, she now enjoys it in addition to noodle casseroles, mashed cauliflower, and pumpkin pie.

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Gazpacho

This popular cold soup tastes the best in the summer when garden-fresh vegetables are plentiful. It can be spicy, tangy, or mild depending on how you portion the ingredients and served pureed Spanish style or chunky Californian style.

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