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.
Carrots, onion, celery, garlic, silverbeet, Savoy cabbage, parsley, tomatoes, tomato paste, Great Northern beans, thyme, olive oil, sodium bicarbonate, salt.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| SMALL | LARGE | |
| ENERGY | 981kj | 1962kj |
| PROTEIN | 13.2g | 26.4g |
| FAT TOTAL | 3.5g | 7g |
| - SATURATED | 0.55g | 1.1g |
| CARBS | 27.3g | 54.6g |
| - SUGARS | 13.5g | 27g |
| SODIUM | 1233mg | 2466mg |
Small:
Serves one (hungry) two adults
Large:
Serves 2-3 adults
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. Cook from frozen and defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
SMALL & LARGE SIZES: Can be reheated straight from frozen in a microwave. Heat in bursts of a couple of minutes, stirring in between, till piping hot. Alternatively, defrost and reheat in a saucepan. Add a little water if desired, but it's meant to be almost as thick as a stew. 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.
