Packed with kale, courgette and cannellini beans and topped with crispy bacon pieces and homemade basil 'pistou' (a French-style basil, garlic & oil pesto), this simple soup is packed with both lots of veg and lots of flavour. You'll serve it with warmed crusty ciabatta on the side for extra satisfaction.
Prep Time
25 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Once hot, add the bacon and cook for 2 min on each side or until crispy
Remove the bacon from the pan, roughly chop into small pieces and set aside – this is your bacon topping
2
Boil a kettle
Peel and chop the red onion[s]
Trim, then dice the courgette[s]
Peel and finely chop (or grate) the garlic
3
Heat a large pot with a drizzle of olive oil over a medium heat
Once hot, add the chopped onion with a pinch of salt and cook for 5 min or until softened
Add the chopped courgette with half the chopped garlic (save the rest for later!) and cook for 2 min further
4
Dissolve the chicken stock cube[s] in 700ml [1.3L]boiled water
Add the chicken stock, cannellini beans and kale to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook for 10 min – this is your vegetable & bean soup
5
Meanwhile, add the basil leaves to a pestle & mortar with the remaining garlic (Don't like raw garlic? Go easy!) and grind to a smooth paste
Add 2 tbsp [4 tbsp]olive oil and give it a good mix up
Tip: if you don't have a pestle & mortar, chop the basil leaves very finely and mix with olive oil
6
Grate the cheddar cheese
Add the grated cheese to the basil paste and give everything a good mix up– this is your pistou
7
Add the ciabatta rolls to a baking tray and put the tray in the oven for 5 min or until warmed through
8
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