Jul 14 2026
Restaurants›Volare Ristorante Italiano›Zuppa E Insalate Recipe

Zuppa E Insalate Recipe

Inspired by Volare Ristorante Italiano
Time1h
Serves4

Minestrone alla Toscana, Insalata Cesare*, Insalata Volare, Roasted Beets & Kale Salad, Caprese con Bufala Mozzarella

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Ingredients

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Minestrone alla Toscana

Insalata Cesare

Insalata Volare

Roasted Beets & Kale Salad

Caprese con Bufala Mozzarella

Method

Minestrone alla Toscana

  1. 1

    Prepare the base

    In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery, cooking until softened (about 5-7 minutes).

  2. 2

    Add garlic and vegetables

    Stir in the minced garlic, zucchini, and green beans, and cook for another 5 minutes.

  3. 3

    Add broth and tomatoes

    Pour in the vegetable broth and add the canned tomatoes. Bring to a boil.

  4. 4

    Season and simmer

    Season with salt, black pepper, and simmer for 15 minutes.

  5. 5

    Cook pasta

    Add the pasta and cook according to package instructions until al dente.

  6. 6

    Finish with basil

    Stir in the fresh basil before serving.

Insalata Cesare

  1. 7

    Combine ingredients

    In a large bowl, combine the romaine lettuce, Parmesan cheese, croutons, and Caesar dressing.

  2. 8

    Toss and serve

    Toss everything together until well coated and serve immediately.

Insalata Volare

  1. 9

    Mix the salad

    In a salad bowl, combine mixed greens, cherry tomatoes, red onion, and feta cheese.

  2. 10

    Dress and serve

    Drizzle with balsamic vinaigrette, toss gently, and serve.

Roasted Beets & Kale Salad

  1. 11

    Prepare the salad

    In a large bowl, combine roasted beets, chopped kale, goat cheese, and toasted walnuts.

  2. 12

    Dress the salad

    In a small bowl, whisk together olive oil, apple cider vinegar, salt, and black pepper. Drizzle over the salad and toss to combine.

Caprese con Bufala Mozzarella

  1. 13

    Layer the ingredients

    On a serving platter, alternate slices of fresh mozzarella and tomatoes. Tuck fresh basil leaves in between.

  2. 14

    Drizzle and season

    Drizzle with olive oil and balsamic reduction. Sprinkle with salt and black pepper before serving.

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