Healthy Italian Peasant Bread Soup Recipe
This is a surprisingly super tasty simple and Italian low syn kale, cheese & bread soup. Inspired by Antonio Carluccio.
Servings: 4 people
Calories: 126kcal
Equipment
Ingredients
- Frylight
- 200 g kale or cabbage, torn
- 1 tablespoon Olive Oil *to be counted
- 3 stockpots chicken don’t use stock cubes with this one!
- 3 cloves garlic cloves minced
- 2 cm ginger peeled & grated
- 1 onion diced
- Seasoning
- 40 g reduced fat mature cheddar *used as your allowance on SW or counted
- 60 g wholemeal roll *used as your allowance on SW or counted
- fresh parsley including stalks, chopped
- 1.2-1.4 litres water boiling
Instructions
- Saute the minced garlic in frylight until browned and slightly crispy.
- Place the torn bread on to a baking tray and pop in the oven on gas mark 2 and bake for 10-20 minutes.
- Meanwhile, put all of the ingredients (except the bread, cheese, oil and parsley) in to the soup maker, give it a good stir so the stockpots melt and set to chunky. If using a pan, just simmer for 20-25 minutes until the kale stalks are tender. Or you could leave the bread out to stiffen during the day.
- Once cooked, add the cheese, oil, parsley and bread then give it a good stir. If you prefer more cheese or olive oil, go ahead but I have opted for a healthier version here and feel the ginger gives the flavour it needs.
Video
Nutrition
Calories: 126kcal | Carbohydrates: 14g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 142mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5015IU | Vitamin C: 62.7mg | Calcium: 143mg | Iron: 1.2mg