Name: Swiss Chard And White Bean Soup With Poached Eggs
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup chopped yellow onion; 1 teaspoon grated lemon rind; 1 teaspoon minced fresh rosemary; 1/2 teaspoon kosher salt; 3/8 teaspoon crushed red pepper, divided; 2 cups unsalted vegetable stock (such as Kitchen Basics); 2 cups water; 8 ounces Yukon gold potatoes, diced (about 1 1/2 cups); 4 cups chopped Swiss chard; 1 (15-ounce) can unsalted cannellini beans, rinsed and drained; 1/2 cup quartered cherry tomatoes; 2 teaspoons white vinegar; 4 large eggs

Servings: 4 persons

1 tablespoon olive oil
1 cup chopped yellow onion
1 teaspoon grated lemon rind
1 teaspoon minced fresh rosemary
1/2 teaspoon kosher salt
3/8 teaspoon crushed red pepper, divided
2 cups unsalted vegetable stock (such as Kitchen Basics)
2 cups water
8 ounces Yukon gold potatoes, diced (about 1 1/2 cups)
4 cups chopped Swiss chard
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
1/2 cup quartered cherry tomatoes
2 teaspoons white vinegar
4 large eggs

1
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; saute 6 minutes. Stir in rind, rosemary, salt, and 1/4 teaspoon pepper; cook 1 minute. Stir in stock, 2 cups water, and potatoes; bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Stir in chard and beans; simmer 10 minutes. Stir in cherry tomatoes.
2
Fill a skillet two-thirds full with water; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Ladle 1 1/2 cups soup into each of 4 bowls; top with a poached egg. Sprinkle with remaining 1/8 teaspoon pepper.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Swiss Chard And White Bean Soup With Poached Eggs

How did you like this recipe?