Cavolo Nero, Silverbeet & Fennel Soup

5
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"From our Sunday newspaper, The Sunday Times. Times are estimated."

Original recipe yields 5 servings
OK

Nutritional

  • Serving Size: 1 (644.7 g)
  • Calories 649.3
  • Total Fat - 45.1 g
  • Saturated Fat - 13.8 g
  • Cholesterol - 48.1 mg
  • Sodium - 1621.7 mg
  • Total Carbohydrate - 29 g
  • Dietary Fiber - 9 g
  • Sugars - 10 g
  • Protein - 36.2 g
  • Calcium - 839.3 mg
  • Iron - 4 mg
  • Vitamin C - 33.5 mg
  • Thiamin - 0.9 mg

Step 1

Heat oil in a large saucepan over high heat and add the onion, garlic, fennel, rosemary, salt and pepper and cook for 6 to 8 minutes or until soft and then add the stock and water and bring to the boil and then reduce heat to medium and cook for 10 to 12 minutes or until reduced slightly and then add the silverbeet, cavolo nero and peas and cook for 2 minutes or until the silverbeet is tender.

Step 2

While soup is cooking, heat the grill/broiler on high and top the baguette slices with the stracchino, place on a large oven tray and cook for 2 to 3 minutes or until dark and golden brown and the cheese has melted.

Step 3

Divide the soup between bowls, top with the toasts and sprinkle with pepper to serve.

Tips & Variations


No special items needed.

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