Here we have a simple and healthy soup recipe that will help warm you during the winter!
Find the original recipe on food52.com
You can also find more of our favorite recipes in the recipe section!
Kale & Borlotti Bean Soup with Poached Eggs
- 1 medium onion cut into quarters
- 2 large cloves of garlic cut in half
- 7 oz trimmed kale leaves cut into strips
- 5 1/4 cups duck, chicken, or vegetable broth hot, either home made or quality store-bought
- 1 bunch fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- fine sea salt
- finely ground pepper
- 1 1/4 cup canned borlotti (cranberry) or pinto beans drained and rinsed
- 4 to 8 Large Eggs
- coarsely ground pepper
- For the soup, in a large pot, heat a splash of olive oil over medium heat and sauté the onion and garlic, stirring, for a few minutes or until golden and soft. Add the kale, stir, and cook for 1 minute then add the hot broth, thyme, rosemary, and bay leaf. Season to taste with salt and finely ground pepper, reduce the heat, and simmer for 20 minutes or until the kale is tender. Remove and discard the herbs then add the borlotti beans and cook for 1 minute. Season to taste with salt and finely ground pepper and keep warm.
- For the topping, bring a small saucepan of salted water to a low simmer. Crack 1 egg into a small bowl. Hold a large spoon just over the surface of the water and gently pour the egg onto the spoon. Lower the spoon into the water and hold until the egg white starts to turn white then use a tablespoon to gently scoop the egg off the large spoon. Poach the egg for 3 minutes. Using a slotted ladle or spoon, transfer the egg to a plate. Poach the remaining eggs the same way, adjusting the heat as needed to maintain a low simmer. It’s best to poach 1 egg at a time, but you can cook 2 at once.
- Divide the soup among 4 bowls, place 1 to 2 eggs in the middle of each bowl, and sprinkle with a little coarsely ground pepper. Cut the tops of the eggs with a sharp knife and serve immediately.
Recipe and photo by: Mieke Peters