zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Italian kale and cannellini soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Italian kale and cannellini soup

    This hearty, nutritious soup is quick to make, low in fat and packed with good-for-you greens.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes

    Serves: 4

    Ingredients

    2 x 400g can Waitrose Chopped Italian Tomatoes With Olive Oil & Garlic
    150g essential Waitrose Savoy Cabbage, washed and shredded 
    150g essential Waitrose Kale 
    400g can essential Waitrose Cannellini Beans, drained and rinsed
    4 slices ciabatta
    2 tbsp extra virgin olive oil
    1 clove garlic, halved
    4 large Waitrose British Blacktail Free Range Eggs

    Method

    1. Put the tomatoes in a large saucepan and add 1½ 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. 

    2. 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. 

    3. 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

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary