Kale and white bean soup
1 medium, finely chopped
2 clove(s), thinly sliced
anchovy fillets in oil, drained
3 medium, finely chopped
canned diced tomatoes
400 g, (1x400g can)
canned cannellini beans, rinsed, drained
1 can(s), white beans (1 x 400g can)
Vegetable stock, liquid, salt-reduced
4 cup(s), (1L)
125 g, fat trimmed
250 g, finely shredded
1 x 3 second spray(s)
- Heat oil in a large saucepan over medium heat. Cook onion, garlic and anchovy, stirring, for 5 minutes or until onion has softened. Add tomatoes, beans and stock and bring to the boil. Reduce heat and simmer, covered, for 15 minutes.
- Meanwhile, lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Cook bacon, in batches, for 2–3 minutes each side or until browned and crisp. Drain on paper towel. Finely chop.
- Stir kale into soup and simmer, covered, for 1 minute or until kale has just wilted. Season with pepper. Serve sprinkled with bacon.