Italian kale and cannellini soup recipe
This hearty, nutritious soup is quick to make, low in fat and packed with good-for-you greens.
Ingredients
- 2 x 400g/14oz tins of chopped tomatoes with olive oil and garlic
- 150 g savoy cabbage, washed and shredded
- 150 g kale
- 400 g cannellini beans, drained and rinsed
- 4 slices of ciabatta
- 2 tbsp extra virgin olive oil
- 1 clove of garlic, halved
- 4 large eggs
- 2 x 400g/14oz tins of chopped tomatoes with olive oil and garlic
- 5.3 oz savoy cabbage, washed and shredded
- 5.3 oz kale
- 14.1 oz cannellini beans, drained and rinsed
- 4 slices of ciabatta
- 2 tbsp extra virgin olive oil
- 1 clove of garlic, halved
- 4 large eggs
- 2 x 400g/14oz tins of chopped tomatoes with olive oil and garlic
- 5.3 oz savoy cabbage, washed and shredded
- 5.3 oz kale
- 14.1 oz cannellini beans, drained and rinsed
- 4 slices of ciabatta
- 2 tbsp extra virgin olive oil
- 1 clove of garlic, halved
- 4 large eggs
Details
- Cuisine: Italian
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- Put the tomatoes in a large saucepan and add 1.5 cans of boiling water. Bring to the boil and add the cabbage, then simmer for 5 minutes. Add the kale and beans and cook for a further 5 minutes.
- Meanwhile, brush the ciabatta with 1 tbsp of the oil and toast on a hot griddle pan (or under a hot grill) for 1–2 minutes each side until browned. Rub each side of the ciabatta with the garlic clove.
- Bring a pan of water to the boil and crack the eggs into it. Poach for 2 minutes until the whites are set. Meanwhile, spoon the soup into four serving bowls.
- Remove each egg from the pan with a slotted spoon and place on top of the ciabatta. Sit the egg-topped toast into the soup bowls, drizzle over the remaining oil and serve.
This recipe and image is courtesy of Waitrose & Partners and can be found on the recipe page along with thousands of other recipes.
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