Winter minestrone 500ml – serves two


This hearty minestrone benefits from the inclusion of smoked pancetta to deepen the flavour.

Delicious when seasoned to your own taste preference, this soup can be elevated even further by the inclusion of a glug of seriously good extra virgin olive oil and a sprinkling of freshly grated parmesan at the table.

A little tip

To make a ribollita, the iconic Tuscan winter soup, bake the minestrone with some slices of stale baguette in a 180C oven until crusty on top (like French onion soup).


Cannellini beans (8%), cavolo nero (5%), pancetta (5% – pork, water, salt, sodium nitrate, sodium nitrite, potassium nitrate), water, onion, carrot, celeriac, leeks, potatoes, Italian extra virgin olive oil, garlic, chilli flakes, sage, rosemary, thyme, parsley, salt, black pepper.


See ingredients in bold.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Heat gently in a saucepan with a dash of olive warmed in the pan before the soup is added, which will help prevent the soup scorching and make it taste even better.

One pot serves two people.

Gluten and dairy free.