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.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

This recipe takes around 5 min [10 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.

Step 2

Now, let's get started! Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Boil a kettle. Top, tail and grate the carrot[s].

Step 3

Heat a large, wide-based oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat. Drain and rinse the cannellini beans. Add the grated carrot, drained cannellini beans and chopped tomatoes to the dish and cook for 30 secs.

Step 4

Meanwhile, chop the green beans into bite-sized pieces and add them to the dish.

Step 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!)

Step 6

Wash the kale, then pat it dry with kitchen paper. Stir in the vegetable stock mix and add boiled water. Stir through the macaroni and kale and bring to the boil over a high heat.

Step 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 baked herby minestrone with chilli

Step 8

To serve, tear the basil leaves into the baked herby minestrone with chilli. Sprinkle over the grated Italian hard cheese and taste for seasoning, adding a pinch of salt and pepper if needed. Let everyone dig in! Tip: Watch out for the thyme stalks and discard them!