- 2 celery sticks
- 2 carrots
- 1 onion
- 4 garlic cloves
- 250g cherry tomatoes
- 1 tsp dried oregano
- 400g chopped tomatoes
- 400g tin of cannellini beans, drained
- 1 ltr hot chicken stock
- 1 chicken crown
- 100g spaghetti
- 50g baby leaf spinach
- A handful of oregano, leaves only
- A handful of flat leaf parsley, leaves only
- 50g parmesan cheese
Prep: 15 mins | Cook: 55 mins
1. Trim the ends of the celery sticks. Trim the peel and carrots. Peel the onion. Dice the celery, carrots and onion. Peel and thinly slice the garlic. Quarter the cherry tomatoes.
2. Pour 2 tbsp olive oil into a large pan and warm over a medium heat. Slide in the celery, carrots, onion and garlic. Add 1 tsp dried oregano and a good pinch of salt and pepper. Cook the veg for 10 mins, stirring occasionally, till softened. Add the cherry tomatoes to the pan and cook, stirring often, for a further 2-3 mins.
3. Tip the chopped tomatoes into the pan, along with the drained cannellini beans. Pour in 1 ltr chicken stock. Stir well and bring to a simmer, then lower in the chicken crown. Return the pan to a simmer, then cover with a lid. Reduce the heat to a gentle simmer and cook for 30 mins.
4. While the chicken is cooking, break the spaghetti into small 2-3cm-long pieces. Roughly chop the fresh oregano and parsley leaves.
5. When the chicken has cooked for 30 mins, stir the spaghetti into the pan. Cook for 5 mins, then add the spinach leaves. Cook for a further 5 mins.
6. Lift the chicken crown out of the pan and allow it to cool slightly. Use two forks to carefully pull the meat away from the bones and shred it. Return the shredded chicken to the pan. Stir in most of the chopped herbs. Taste the soup. Add more salt and pepper, if needed. Ladle the soup into bowls and serve with the remaining herbs, grated parmesan cheese and a drizzle of olive oil on top.