Italian Tomato & Kale Soup
Preparation time is 5minutes
Cook time is 45minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1 brown onion (diced)
- 1/2 cup Campbells Real Stock Vegetable Salt reduced
- 1 lemon (zested)
- 4 slices wholemeal bread (to serve)
- 1 1/2 cup reduced fat ricotta
- 1tablespoons olive oil
- 420grams Macro Organic Cannellini Beans (drained)
- 2 Macro Organic Tomatoes Diced No Added Salt
- 450grams Macro Organic Chopped Kale Portions
Nutrition per serving
1880kJ
Protein
25.8grams
Sugars
15.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Heat oil in a large saucepan over low heat. Add onion and cook for 10 minutes or until softened. Add tomatoes, beans and stock. Cover with lid, increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes. Place kale on top of soup mixture, then cook, covered, for a further 15 minutes or until kale is tender.
Step 2 of 2
Stir kale through soup and season. Ladle mixture into bowls and top with a dollop of ricotta. Scatter over zest and serve with sourdough.
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