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
- 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.
- 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.
- 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