Italian kale and cannellini soup recipe

This hearty, nutritious soup is quick to make, low in fat and packed with good-for-you greens.

Ingredients

  Metric  Cups  Imperial 

• 2 x 400g/14oz tins of chopped tomatoes with olive oil and garlic
• 150 g savoy cabbage, washed and shredded
• 150 g kale
• 400 g cannellini beans, drained and rinsed
• 4 slices of ciabatta
• 2 tbsp extra virgin olive oil
• 1 clove of garlic, halved
• 4 large eggs

• 2 x 400g/14oz tins of chopped tomatoes with olive oil and garlic
• 5.3 oz savoy cabbage, washed and shredded
• 5.3 oz kale
• 14.1 oz cannellini beans, drained and rinsed
• 4 slices of ciabatta
• 2 tbsp extra virgin olive oil
• 1 clove of garlic, halved
• 4 large eggs

• 2 x 400g/14oz tins of chopped tomatoes with olive oil and garlic
• 5.3 oz savoy cabbage, washed and shredded
• 5.3 oz kale
• 14.1 oz cannellini beans, drained and rinsed
• 4 slices of ciabatta
• 2 tbsp extra virgin olive oil
• 1 clove of garlic, halved
• 4 large eggs

Details

• Cuisine: Italian
• Recipe Type: Soup
• Difficulty: Easy
• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Serves: 4

Step-by-step

1. Put the tomatoes in a large saucepan and add 1.5 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.
4. 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.

Please follow and like us: