Italian kale and cannellini soup

Silvana Franco makes an easy and deliciously warming soup.

DURATION 0:02:44

Tags:

Recipe - 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

Nutritional Info

Typical values per serving:

Energy 1,504kj
359kcal
Fat 16.7g
Saturated Fat 3.2g
Carbohydrate 33.9g
Sugars 9g
Protein 18.2g
Salt 0.7g
Fibre 8.8g

Click here for more information about health and nutrition