Published On: Wed, Mar 1st, 2017

Italian kale & cannellini soup

Add a slice of crusty bread and a tossed salad to this hearty Italian kale and cannellini soup for a quick, satisfying cold-weather meal.

Italian kale & cannellini soup

By Waitrose (www.waitrose.com)

Serves 4 | Prep 15 mins | Cook 15 mins | Calories 695 (per serving)

GF DF

Ingredients
  • 2 x 400g (14oz) tinned chopped tomatoes in olive oil and garlic
  • 150g (5½oz) essential Waitrose Savoy Cabbage, washed and shredded
  • 150g (5½oz) kale
  • 400g (14oz) essential Waitrose Cannellini Beans, drained, rinsed
  • 4 slices of gluten-free ciabatta
  • 2 tbsp extra-virgin olive oil
  • 1 garlic clove, peeled, halved
  • 4 large free-range eggs
Method
  1. Put the tomatoes in a large saucepan and add 450ml (14fl oz) boiling water. Bring to the boil, 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 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

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