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Kale, anchovy & bread soup

Kale, anchovy & bread soup

This simple Tuscan-inspired soup from Georgina Hayden is nourishing, made with layers of sautéed kale and cabbage, sourdough bread and nuggets of melting Gorgonzola. If your bread is very fresh, toast it a little in the oven first. 

2.5 out of 5 stars(3) Rate this recipe
HealthySource of protein
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook40 mins
  • Total time55 mins

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  • 2 tbsp olive oil
  • 25g unsalted butter
  • 2 clove/s garlic, finely sliced
  • 30g anchovy fillets (drained weight)
  • ½ tsp chilli flakes
  • ½ x 20g pack rosemary, leaves finely chopped
  • 250g Essential Kale
  • ½ Savoy cabbage (about 350g), shredded
  • 1 vegetable stock cube
  • 500g white sourdough bread (ideally a day old)
  • 60g Parmigiano Reggiano, finely grated
  • 100g Gorgonzola, chopped


  1. Preheat the oven to 200ºC, gas mark 6. Put a large frying pan over a medium-low heat and drizzle in 1 tbsp oil and the butter. Add the garlic, fry for 1 minute, then stir in the anchovies, chilli flakes and most of the rosemary. Keep stirring until the anchovies have broken down, then stir in the kale and cabbage; fry for 5 minutes.

  2. Bring 2 litres of water to the boil in a saucepan and add the stock cube; allow to dissolve. If the sourdough isn’t already sliced, cut into 9 slices. Put 3 slices in the bottom of a large casserole dish. Spoon over ½ of the fried kale mixture. Sprinkle over 1/3 of each of the cheeses.

  3. Repeat with 3 more slices of bread, the remaining kale and ½ of the remaining cheeses. Top with the remaining 3 slices of bread and ladle over the hot stock. Evenly scatter over the remaining cheeses and rosemary, drizzle with the remaining 1 tbsp oil, then bake for 25-30 minutes until golden and bubbly.


Typical values per serving when made using specific products in recipe


1,933kJ/ 461kcals



Saturated Fat












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