Kale, anchovy & bread soup

Name: Kale, anchovy & bread soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 tbsp olive oil; 25 g unsalted butter; 2 clove/s garlic, finely sliced; 30 g anchovy fillets (drained weight); ½ tsp chilli flakes; 20 g pack rosemary, leaves finely chopped; 250 g Essential Kale; ½ Savoy cabbage (about 350g), shredded; 1 vegetable stock cube; 500 g white sourdough bread (ideally a day old); 60 g Parmigiano Reggiano, finely grated; 100 g Gorgonzola, chopped

This simple Tuscan-inspired soup from Georgina Hayden is nourishing, made with layers of sautéed kale and cabbage, sourdough bread and nuggets of melting Gorgonzola. If your bread is very fresh, toast it a little in the oven first.

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HealthySource of protein

Serves6
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

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Ingredients

2 tbsp olive oil
25g unsalted butter
2 clove/s garlic, finely sliced
30g anchovy fillets (drained weight)
½ tsp chilli flakes
½ x 20g pack rosemary, leaves finely chopped
250g Essential Kale
½ Savoy cabbage (about 350g), shredded
1 vegetable stock cube
500g white sourdough bread (ideally a day old)
60g Parmigiano Reggiano, finely grated
100g Gorgonzola, chopped

Method

Preheat the oven to 200ºC, gas mark 6. Put a large frying pan over a medium-low heat and drizzle in 1 tbsp oil and the butter. Add the garlic, fry for 1 minute, then stir in the anchovies, chilli flakes and most of the rosemary. Keep stirring until the anchovies have broken down, then stir in the kale and cabbage; fry for 5 minutes.
Bring 2 litres of water to the boil in a saucepan and add the stock cube; allow to dissolve. If the sourdough isn’t already sliced, cut into 9 slices. Put 3 slices in the bottom of a large casserole dish. Spoon over ½ of the fried kale mixture. Sprinkle over 1/3 of each of the cheeses.
Repeat with 3 more slices of bread, the remaining kale and ½ of the remaining cheeses. Top with the remaining 3 slices of bread and ladle over the hot stock. Evenly scatter over the remaining cheeses and rosemary, drizzle with the remaining 1 tbsp oil, then bake for 25-30 minutes until golden and bubbly.