zoom Italian kale & cannellini soup

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    Italian kale & cannellini soup

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    Italian kale & cannellini soup

    • Low Fat
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    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.

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    Cook’s tip 
    A little grated Parmesan cheese and some torn fresh basil leaves are delicious sprinkled on top.


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