Kale, anchovy & bread soup

Name: Kale, anchovy & bread soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp olive oil; 25 g unsalted butter; 2 clove/s garlic, finely sliced; 30 g anchovy fillets (drained weight); ½ tsp chilli flakes; 20 g pack rosemary, leaves finely chopped; 250 g Essential Kale; ½ Savoy cabbage (about 350g), shredded; 1 vegetable stock cube; 500 g white sourdough bread (ideally a day old); 60 g Parmigiano Reggiano, finely grated; 100 g Gorgonzola, chopped

This simple Tuscan-inspired soup from Georgina Hayden is nourishing, made with layers of sautéed kale and cabbage, sourdough bread and nuggets of melting Gorgonzola. If your bread is very fresh, toast it a little in the oven first.

2.5 out of 5 stars(3) Rate this recipe

HealthySource of protein

Serves6
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

Ingredients

2 tbsp olive oil
25g unsalted butter
2 clove/s garlic, finely sliced
30g anchovy fillets (drained weight)
½ tsp chilli flakes
½ x 20g pack rosemary, leaves finely chopped
250g Essential Kale
½ Savoy cabbage (about 350g), shredded
1 vegetable stock cube
500g white sourdough bread (ideally a day old)
60g Parmigiano Reggiano, finely grated
100g Gorgonzola, chopped

Method

Preheat the oven to 200ºC, gas mark 6. Put a large frying pan over a medium-low heat and drizzle in 1 tbsp oil and the butter. Add the garlic, fry for 1 minute, then stir in the anchovies, chilli flakes and most of the rosemary. Keep stirring until the anchovies have broken down, then stir in the kale and cabbage; fry for 5 minutes.
Bring 2 litres of water to the boil in a saucepan and add the stock cube; allow to dissolve. If the sourdough isn’t already sliced, cut into 9 slices. Put 3 slices in the bottom of a large casserole dish. Spoon over ½ of the fried kale mixture. Sprinkle over 1/3 of each of the cheeses.
Repeat with 3 more slices of bread, the remaining kale and ½ of the remaining cheeses. Top with the remaining 3 slices of bread and ladle over the hot stock. Evenly scatter over the remaining cheeses and rosemary, drizzle with the remaining 1 tbsp oil, then bake for 25-30 minutes until golden and bubbly.