Recipe: Italian kale and cannellini soup

Posted on Dec 16 2015 - 9:27am by Samantha Clark
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Italian Kale and Cannellini Soup

This hearty, nutritious soup is quick to make, low in fat and packed with good-for-you greens- especially the seasonal cabbage!

Preparation time:15 minutes
Cooking time:15 minutes

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

For more inspiration from Waitrose, visit the recipe siteWaitrose logo

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