One-Pot Baked Herby Minestrone With Chilli

Before you begin...

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

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 carrot[s]

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

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

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!)

Wash the shredded kale, then pat it dry with kitchen paper

Stir in the vegetable stock mix and add 600ml [1.2L] boiled water to the dish

Stir through the macaroni and shredded kale and bring to the boil over a high heat

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