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
This hearty, nutritious soup is quick to make, low in fat and packed with good-for-you greens.
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
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
Typical values per serving:
This recipe was first published in Tue Nov 03 14:50:22 GMT 2015.