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.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
Serves one (hungry) two adults
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. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
SMALL & LARGE SIZES: Defrost fully before reheating. Empty into a saucepan and place over a gentle heat, stirring occasionally till piping hot (70C); or empty into a microwave-safe container and heat, stirring occasionally until piping hot throughout. 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.