One-Pot Chorizo Minestrone

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 min)

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 your diced chorizo, roasted garlic paste, ground smoked paprika and a generous pinch of salt and cook for 1-2 min or until fragrant

Meanwhile, dissolve your chicken stock mix and tomato paste in 750ml [975ml] [1.4L] boiled water – this is your tomato stock

Once fragrant, add the tomato stock, macaroni, chopped tomatoes and dried oregano to the pan

Cover with a lid and bring to the boil

Once boiling, cook for an initial 3 min

Meanwhile, top, tail and grate your carrot[s] (no need to peel!)

Top, tail and grate your courgette[s]

Drain and rinse your chickpeas

Add the grated carrot, grated courgette and drained chickpeas to the pan and cook, covered, for 3 min further or until the macaroni is cooked with a slight bite

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

Chop your basil finely, including the stalks

Once the pasta is cooked, stir through the shredded kale, most of the chopped basil (save some for garnish!) and a generous grind of black pepper – this is your one-pot chorizo minestrone

Tip: If it's looking a little thick, add a splash of water