Jul 14 2026
Restaurants›ItalX›Cup Of Soup And Half Salad Recipe

Cup Of Soup And Half Salad Recipe

Inspired by ItalX
Time50m
Serves2

Choose between Caprese or Pesca e Burrata

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Ingredients

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Cup of Soup

Caprese Salad

Pesca e Burrata Salad

Method

Cup of Soup

  1. 1

    Sauté Vegetables

    In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion becomes translucent, about 4-5 minutes.

  2. 2

    Add Remaining Vegetables

    Add the diced carrots and celery to the pot. Continue to sauté for another 5 minutes, stirring occasionally.

  3. 3

    Combine with Broth

    Pour in the vegetable broth and canned diced tomatoes. Stir well to combine.

  4. 4

    Season the Soup

    Add Italian seasoning, salt, and black pepper. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes.

  5. 5

    Finish the Soup

    Once the vegetables are tender, stir in the fresh basil. Remove from heat and set aside.

Caprese Salad

  1. 6

    Layer Ingredients

    On a serving plate, layer the slices of fresh mozzarella and tomatoes alternately. Tuck fresh basil leaves between the layers.

  2. 7

    Drizzle and Season

    Drizzle balsamic glaze over the salad. Season with salt and black pepper to taste.

  3. 8

    Serve

    Serve immediately alongside the cup of soup.

Pesca e Burrata Salad

  1. 9

    Prepare the Salad

    In a large bowl, combine arugula and sliced peaches.

  2. 10

    Add Burrata

    Tear the burrata cheese into pieces and add it to the salad.

  3. 11

    Dress the Salad

    Drizzle olive oil and balsamic vinegar over the salad, then season with salt and black pepper to taste.

  4. 12

    Toss and Serve

    Gently toss to combine all ingredients. Serve immediately alongside the cup of soup.

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