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This thick soup dish from Marco Stabile uses classic Italian flavours such as tomato and basil and creates a perfect vegetarian starter to be served on any occasion.
For the sorbet, sauté the vegetables in olive oil
until softened and then add the tomatoes. Cook for 20 minutes. Pass through a sieve and season with salt
One of Tuscany’s most important chefs, Marco Stabile honed his craft in some of the most respected kitchens in Italy. He now runs his own Michelin-starred restaurant, reimagining classic regional dishes and bringing them into the 21st century.