Whip up this smoky one-pot minestrone in no time! For this wholesome soup, you'll sizzle chorizo before adding macaroni, cannellini beans, carrot and baby kale. Sprinkle with cheddar, and it's done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2 g||6.8 g|
|Protein||9.1 g||31.2 g|
|Salt||1.37 g||4.72 g|
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.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Now, let's get started!
Boil a full kettle
Heat a large, wide-based pan (preferably non-stick with a matching lid), over a medium-high heat
Once hot, add the diced chorizo and roasted garlic paste and cook for 1-2 min or until fragrant
Meanwhile, dissolve the tomato paste and 1/2  Knorr chicken stock cube in 600ml [1L] boiled water – this is your tomato stock
Once fragrant, add the tomato stock and macaroni, cover with a lid, bring to the boil then reduce the heat to medium and cook for 3 min
Meanwhile, grate the carrot[s]
Drain and rinse the cannellini beans
Add the grated carrot and drained cannellini beans to the pan and cook, covered, for 3 min further until the macaroni is cooked with a slight bite
Once done, stir through the baby kale and a generous grind of black pepper – this is your chorizo minestrone
Tip: If it's looking a little thick, add a splash of boiled water
Serve the chorizo minestrone in bowls
Grate over the cheddar cheese