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Italian kale & cannellini soup
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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 4 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.
A little grated Parmesan cheese and some torn fresh basil leaves are delicious sprinkled on top.
Typical values per serving:
This recipe was first published in November 2015.