One-Pot Baked Herby Minestrone With Chilli
This rich, hearty dish can be prepped in moments. You'll cook macaroni, vegetables and beans in a spicy tomato soup, before baking it in the oven and topping with basil and cheese to serve.
- Prep
- 0 min
- Cook
- 25 min
- Serves
- 2
- Level
- Easy
From Gousto
Gather
Ingredients
From your cupboard
Make
Method
You will need
- 1.
Before you begin...
This recipe takes around 5 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg
Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil
- 2.
Now, let's get started!
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Top, tail, peel and grate the carrots
- 3.
Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat
Add the grated carrot, champagne lentils and chopped tomatoes to the dish and cook for 30 secs
- 4.
Meanwhile, trim the green beans, then chop them into bite-sized pieces and add them to the dish
- 5.
Add the thyme (chuck it in, stalk and all!), dried oregano, roasted garlic paste and balsamic vinegar to the dish
Add a pinch of sugar and the chilli flakes (can't handle the heat? Go easy!)
- 6.
Wash the shredded kale, then pat it dry with kitchen paper
Stir in the vegetable stock mix and add 600ml boiled water to the dish
Stir through the macaroni and shredded kale and bring to the boil over a high heat
- 7.
Cover with a lid and put the dish in the oven for 20 min or until the macaroni is cooked through and everything's tender – this is your one-pot baked herby minestrone with chilli
- 8.
To serve, tear the basil leaves into the one-pot baked herby minestrone with chilli and discard the thyme stalks
Sprinkle over the grated Italian hard cheese and taste for seasoning, adding a pinch of salt and pepper if needed
Let everyone dig in!