MINESTRONE SOUP WITH CAVOLO NERO
01·03·23
2 min read
Our rich tomato and porcini broth with Umbrian Cuore Verde Chickpeas. We’ve prepped this soup using the same ingredients we source for industry-leading chefs. Trace them back to growers or producers, chosen for their commitment to flavour.
INGREDIENTS
Cavolo Nero — Luca and Lorenso & Angelo, Liguria, Italy
Extra Virgin Olive Oil — Tom & Juli, Kyparissia, Greece
Chickpeas — Cuore Verde, Umbria, Italy
Tomato Concentrate — Antonella, Sardinia, Italy
Yellow Datterini Tomatoes — Bartolomeo and Tuccio, Sicily, Italy
Chipotle Criollo Chillies — Gabino & Minerva, Sierra Veracruz
Fennel — Riccardo, Puglia, Italy
Natural Fine Sea Salt — Atlit, Israel
Garlic — Murcia, Spain
Golden Onion — UK
Celery
Rosemary — Daniotti, Lombardy, Italy
Fresh Thyme Leaves — Daniotti, Lombardy, Italy
Dried Porcini — Mountain Valley, Serbia
Sun Dried Tomatoes — Carlo, Campania, Italy
Working with fresh seasonal ingredients is complex. Weather conditions or other factors beyond our control mean that occasionally, we may have to top up our usual direct suppliers with market alternatives.
GROWER SPOTLIGHT
HONEST TOIL
GROWN BY Tom & Juli
ORIGIN Kyparissia, Greece
IN SEASON All year round, with new season oils from December
WORKING TOGETHER SINCE 2022
100% unblended, cold-pressed extra virgin olive oil.
A decade ago, Tom and Juli started harvesting Koroneiki Olives from their 280 trees on the west coast of the Peloponnese peninsula in Greece. Their aim: to preserve this native variety which is prized for its low acidity levels as well as the growing traditions that form a vital part of the region’s heritage.
Today, they work with 50 independent growers from the surrounding areas — whether they have three trees or 300 — to offer them a unique route to market that champions the flavour and provenance of their olive oil at a fair price.
Growers take their harvest to the press within hours of picking to ensure optimum freshness and flavour from their olives. The old-style presses extract far less oil than newer, more efficient machines. However, reduced yield as also the key to avoiding the bitterness associated with over-extracted commercial oils. Together, they make sure that the olive oil maintains its extra virgin quality and purity by ensuring that it doesn't get blended into commercial oils.
The standardised oil that we use across our entire food-to-go range is Honest Toil extra virgin olive oil from Tom and Juli on the west coast of the Peloponnese peninsula in Greece.
We exist to fix the food system.
People are more cut off from the origins of their food than ever. This makes flavour, nutrition and farming practices that protect the planet, almost impossible to find.
By working directly with growers, we create a more sustainable way forward for farming. By giving everyone the tools to understand the power of our food choices, we empower everybody to become drivers of change.
Now is the time for action. Join the food system revolution.
Go beyond four seasons
Each fruit and vegetable has its own season, with subtle shifts which happen every day. Follow their microseasons to unlock flavour at every stage.
WHAT’S IN SEASON?
Know where your food comes from
We know the name of the people behind everything we source. Recognise their growing artistry to find out exactly where your food comes from (and why that matters).
MEET THE GROWERS
Make your diet diverse
Our growers work with varieties chosen for quality and nutrition, not yield. By selecting their crops you keep heritage seeds in play, add to ecosystem biodiversity and preserve unique flavours.
PEAK SEASON BOX
United Kingdom
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