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Tuscan Minestrone With Lemon & Basil

Tuscan Minestrone With Lemon & Basil

Rating
4.5rating out of 5

(393 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

Minestrone is a thick soup packed with veg, enjoyed all over Italy. In this verde (green) version, you'll be transported to Tuscany by a native ingredient – cavolo nero, also known as Tuscan kale. Softened leeks bring a buttery sweetness to the soup, which is finished off with a bright lemon & basil salsa.

Prep Time

40 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Lemon
1 lemon
Leek
1 leek
garlic-clove
2 garlic cloves
basil 3.18
10g basil
cavolo-nero
150g cavolo nero
Rennet-Free-parmesan
40g Italian hard cheese †
macaroni
100g macaroni †
green tomato chutney
20g green tomato chutney †
vegetable stock cube (new5/18)
1/2 Knorr vegetable stock cube †
Ciabatta-roll
1 ciabatta roll †
You Will Need
Food processor / pestle & mortar, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 lemon
  • 1 leek
  • 1 garlic clove
  • 10g basil
  • 150g cavolo nero
  • 40g Italian hard cheese<span class="strong">†</span>
  • 100g macaroni<span class="strong">†</span>
  • 1 green tomato chutney pot (20g)<span class="strong">†</span>
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 1 ciabatta roll<span class="strong">†</span>
Typical Values per 100g per serving
Energy 480 kJ
114 kcal
1960 kJ
464 kcal
Fat
of which saturates
2.5 g
1.2 g
10.4 g
4.8 g
Carbohydrate
of which sugars
18.1 g
3.8 g
74.1 g
15.4 g
Fibre 2 g 8.2 g
Protein 5.1 g 20.6 g
Salt 0.78 g 3.17 g
*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.
Ingredients contain
1 lemon
lemon
1 leek
leeks
1 garlic clove
garlic
10g basil
basil (100%)
150g cavolo nero
cavalon nero(100%)
40g Italian hard cheese
pasteurised cows milk, salt, vegetable rennet, starter, calcium chloride (e509)
100g macaroni
semolina of durum wheat (gluten), water
1 green tomato chutney pot (20g)
Green tomatoes, muscovado sugar, bramley apples, dates, tomatoes, cider vinegar, raw cane sugar, garlic, sea salt, chillies, fenugreek, coriander seed, cumin, black pepper, mustard seed, cardamom
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
1 ciabatta roll
fortified wheat flour [wheat flour, calcium carbonate, niacin (b3), iron, thiamin (b1)], water, extra virgin olive oil (3%), yeast, salt, wheat flour, rapeseed oil, spirit vinegar, wheat gluten, sugar, fermented wheat flour, soya flour, malted wheat flour, flour treatment agent (ascorbic acid)
Allergens
  • Allergens highlighted by † (milk, gluten, mustard, celery, soya)

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 Tuscan Minestrone With Lemon & Basil

Boil a kettle

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of olive oil over a medium heat 

Wash the leek[s] carefully to remove any grit from between the leaves, then top, tail and slice finely

Once the pan is hot, add the sliced leeks with a pinch of salt and cook for 5-6 min or until softened

2 Tuscan Minestrone With Lemon & Basil

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Peel and finely chop (or grate) the garlic

Rip the leaves off the cavolo nero, discard the tough inner stalks, then layer the leaves over each other, roll them up & slice into thin strips

Dissolve 1/2 [1] Knorr vegetable stock cube and the green tomato chutney in 700ml [1.3L] boiled water – this is your soup base

3 Tuscan Minestrone With Lemon & Basil

Once the leeks have softened, add 2/3 chopped garlic (save the rest for later!) and cook for 1-2 min or until fragrant

Once fragrant, add the sliced cavolo nero and give everything a good mix up

Add the soup base and macaroni and cook, covered, for 6-8 min or until the cavolo nero has wilted and the macaroni is cooked with a slight bite – this is your Tuscan minestrone

4 Tuscan Minestrone With Lemon & Basil

Meanwhile, cut the ciabatta roll[s] into 6 slices

Add the ciabatta slices to a baking tray with a drizzle of olive oil and a pinch of salt and pepper

Put the tray in the oven for 4-5 min or until golden and crisp

5 Tuscan Minestrone With Lemon & Basil

While the ciabatta slices are cooking, strip the basil leaves from their stalks and chop them roughly, discarding the stalks

 

6 Peel and finely chop (or grate) the garlic

Grind the chopped basil and remaining chopped garlic (don't like raw garlic? Go easy!) with a pinch of salt in a pestle & mortar to form a smooth paste

Add the juice of the lemon[s] (use half if you don't love the taste of lemon!) and 2 tbsp [4 tbsp] olive oil and mix well – this is your lemon & basil salsa

Tip: If you don't have a pestle and mortar, blitz in a food processor!

7 Tuscan Minestrone With Lemon & Basil

Using a peeler, create shavings of the Italian hard cheese

Tip: Grate any leftover cheese and sprinkle this into the soup

8

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Serve the Tuscan minestrone and drizzle with the lemon & basil salsa 

Garnish with the cheese shavings

Buon appetito!

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