We start the minestrone with a soffritto of carrot, celery, onion and garlic which we cook gently till soft and sweet, then add tomatoes and a whole load of shredded silverbeet, cabbage and herbs. We cook this down for hours until it's almost a stew before adding cooked white beans and fresh green parsley.
Silverbeet (sulphites), crushed tomatoes (tomato puree, citric acid), onion, savoy cabbage, celery, carrot, great northern beans, tomato paste, garlic, salt, olive oil, parsley, thyme
CONTAINS:
Sulphites .
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Individual | Small | |
| ENERGY | 220kJ | 901kJ | 1785kJ |
| PROTEIN | 2.8g | 11.6g | 23.0g |
| FAT TOTAL | 0.75g | 3.1g | 6.0g |
| - SATURATED | 0.26g | 1.0g | 2.1g |
| CARBS | 9.5g | 38.7g | 76.6g |
| - SUGARS | 2.8g | 11.3g | 22.6g |
| SODIUM | 236mg | 959mg | 1911mg |
Individual:
400g - Serves 1
Small:
800g -Serves 2
Serve in wide bowls with some toasted Iggy's sourdough, Pepe Saya butter or a drizzle of good olive oil and a good grating of Parmesan.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully before reheating gently in a saucepan or microwave, stirring occasionally, till piping hot. Add a little water if desired, but it's meant to be as thick as a stew.Serve with toasted sourdough, a drizzle of olive oil and grated Parmesan if you like.
