Art and Cuisine

This soup is adapted from the French cuisine. It is simple and can be served cold as well.

• Four Sliced Carrots

• 1 Big Sliced White Onion

• 2 Tsp Olive Oil

• ½ Cup of Ricotta

• 2 Tsp white wine

• 2 Cups of Chicken Stock

• Salt and Pepper to Taste

• 1 cauliflower
• 1 pound of arracacha
• 1 onion
• 3 Tsp oil olive<
• 1 bunch parsley and chives
• pepper and salt.

• 1/3 cup (90 ml) extra-virgin olive oil, plus extra for toast
• 1 large onion, chopped
• 2 large potatoes, peeled and finely diced
• 1 small savoy cabbage (cavalo verza), shredded
• 2 medium zucchini, finely diced
• 2 celery ribs with leaves, chopped
• 6 oz (175g) string beans, trimmed and cut into pieces
• 1 lb (450 g) winter squash (such as butternut, Hubbard, or acorn), peeled and diced
• 2 cups (500 g) fresh or canned drained tomatoes, peeled, seeded, and chopped
• 1 cup (250g) dried haricot beans, soaked and cooked
• 8 cups (2 liters) bean cooking liquid (if used) or water
• 2 bay leaves
• 1/4 cup chopped fresh rosemary, oregano, and thyme, or 1 tsp each dried