Meal Planner


Minestrone is a wonderful one pot wonder that will use all your leftover vegetables and meats. A simple tip for the pasta is the wrap the spaghetti into a clean tea towel and break every 3-4 cm on a side or corner of your work top to obtain small pasta sticks.

Preparation time: 15 minutes

Cooking time: 30 minutes


Serves: 4 people

  • 200 g Bacon Rashers
  • 2 - Carrots
    peeled and chopped
  • 1 - Celery
    stick, trimmed and chopped
  • 3 litre Chicken Stock Cube
  • 1 - Fennel Bulb
    thinly sliced
  • 2 cloves Garlic
    peeled and chopped
  • 600 g Leek
  • 1 portion Leftover Chicken
    shredded. The amount of chicken will depend on how much you have leftover and want to use
  • 1 tbsp Olive Oil
  • 1 - Onion
  • 1 pinch Pepper
  • 1 pinch Salt
  • 80 g Spinach
  • 1 - SuperValu Courgette
  • 1 tsp SuperValu Fresh Rosemary
  • 3 sprigs SuperValu Fresh Thyme
  • 400 g SuperValu Plum Tomatoes
  • 100 g SuperValu Spaghetti
    broken into small 3-4cm sticks


1. Heat the oil in a large saucepan over high heat. Add the bacon and fry for 30 seconds until coloured. Add in the garlic, onion, carrot, celery, fennel, courgette and cook, stirring, for 4–5 minutes.   

2. Add the thyme, rosemary and chicken stock, tin of tomatoes, salt and pepper and bring to the boil. Simmer for 5 minutes. Add the shredded chicken and broken pasta and cook for 10 minutes.  

3. Add the spinach to the soup and remove from the heat. Leave for 3-5 minutes aside until the pasta is plump and the spinach just wilted.

4. Divide the soup between bowls and serve.  

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