Originating from Italy, minestrone is a thick, vegetable-based soup typically also containing beans and pasta or rice. Part of the leafy kale family, cavolo nero (which translates as 'black cabbage' is characterised by its intensely dark green leaves. Originating from Tuscany, this nutrient-rich green is a go-to in Italian cuisine for its versatility and unique flavour. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
1 unit(s)
Carrot
2 unit(s)
Garlic Clove**
1 carton(s)
Butter Beans
2 unit(s)
British Chicken Breasts
1 carton(s)
Tomato Passata
1 bunch(es)
Rosemary
10 grams
Chicken Stock Paste
90 grams
Ditali Pasta
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Milk)
100 grams
Chopped Cavolo Nero
25 grams
Sun-Dried Tomato Paste
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
200 milliliter(s)
Water for the Sauce
Trim and halve the carrot, then halve lengthways (no need to peel). Slice widthways into ½ cm thick pieces.
Peel and grate the garlic (or use a garlic press). Drain and rinse the butter beans in a sieve.
Heat a drizzle of oil in a large saucepan on medium-high heat.
Once hot, add the carrot and fry until softened slightly, 4-5 mins. Stir in the garlic and fry for 1 min more.
Add the chicken breasts and cook for 2 mins on each side, until browned all over. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Pour the passata, dried rosemary, butter beans, chicken stock paste, water for the sauce (see pantry for amount) into the saucepan with the chicken.
Season with salt and pepper. Bring to the boil, then lower the heat to medium and cover the pan with a lid.
Simmer until the chicken is cooked, 15-20 mins, stirring halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle.
While the chicken cooks, bring a medium saucepan of water to the boil with ½ tsp salt.
When boiling, add the ditaliti the water and bring back to the boil. Cook until tender, 12 mins.
While the pasta cooks, discard any tough stalks from the cavolo nero.
When the pasta has around 5 mins left, add the cavolo nero to the same pan and boil until wilted and tender, 4-5 mins.
Once cooked, drain both in a colander and pop back in the pan. Drizzle with oil and stir through to stop the pasta sticking together.
Once the chicken has cooked, remove the pan from the heat and transfer the chicken to a plate.
Use two forks to shred the chicken as finely as you can.
Stir the sun-dried tomato paste through the sauce. Add the chicken back into the pan, along with the cooked pasta and cavolo nero.
Share your minestrone between your bowls.
Sprinkle over the hard italian style cheese to finish.