Meal Planner

SuperValu Bressie MinstroneandHerbRicottaToast Recipe


The perfect comforting weeknight supper of vitamin-packed veggies in a garlicky lemon broth with indulgent ricotta toasts.  

Preparation time: 0 minutes

Cooking time: 0 minutes


Serves: 4 people

  • 1 - Broccoli
    broken into small florets
  • 400 g Cannellini Beans
    drained and rinsed
  • 200 g Green Beans
    trimmed and cut into 3cm pieces
  • 1 - Lemon
    zest and juice of half
  • 200 g Macroom Buffalo Ricotta
  • 1 tbsp Marigold Vegetable Stock Powder
  • 1 pinch Pepper
  • 1 pinch Salt
  • 4 slices Sourdough Bread
  • 1 - SuperValu Courgette
    cut into 2cm cubes
  • 2 tbsp SuperValu Extra Virgin Olive Oil
  • 10 g SuperValu Fresh Flat-Leaf Parsley
    finely chopped
  • 3 - SuperValu Garlic
    cloves, crushed
  • 1 - SuperValu Onion
    finely chopped
  • 1 - SuperValu York Cabbage
    halved and thinly sliced
  • 600 ml Water
    just boiled


1. Preheat the grill.

2. Heat the oil in a large saucepan over a medium heat. Add the onion and cook, stirring, for 5 minutes, until soft. Add the cabbage, courgette and two cloves of crushed garlic and cook for 3 minutes, stirring, until the cabbage has wilted slightly but is still bright green.  

3. Add the cannellini beans, water and stock powder, then reduce the heat to low. Simmer for 5 minutes.

4. Add the broccoli and green beans. Simmer for 5 minutes, until the broccoli is bright green and tender crisp.

5. Combine the parsley, lemon zest and the remaining crushed garlic clove with the ricotta and season to taste. Cut each slice of bread in half and pile on the ricotta, then pop under the grill for 4 minutes.

6. Stir the lemon juice into the soup, then ladle into warmed bowls. Serve the ricotta toasts on the side.

Tip: Serve topped with sliced SuperValu Pork Steak With Garlic & Herb for the meat eaters.

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