This recipe typical from Tuscany, in particular from the Val d'Orcia and Crete Senesi areas, was commonly prepared during the threshing time. Usually threshing started in July, after the corn was put into shocks in the farmyard. These days represented a big feast, as it was the first harvest of the year. The padrona di casa prepared dinner for all the people that were working from dawn. She just used what nature had to offer and now we are going to prepare this typical soup using Orogel Minestrone, that presents all the vegetables that you can find in a farmyard.