- 5 ounces rustic Italian bread, cut into large cubes
- 4 cups water, divided
- 8 ounces Savoy cabbage leaves, trimmed and thinly sliced
- 8 ounces Tuscan or Lacinato kale, stemmed and thinly sliced
- 2 ounces diced pancetta (such as Boar's Head)
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 1 cup diced red onion
- 1 cup (1/2-inch) chopped carrot
- 1 cup (1/2-inch) chopped celery
- 1/4 cup minced fresh flat-leaf parsley
- 2 Yukon gold potatoes, cut into 1/2-inch cubes (about 6 ounces)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 2 cups unsalted chicken stock (such as Swanson)
- 1 1/2 cups unsalted tomato puree
- 1 (14-ounce) can unsalted cannellini beans, rinsed and drained
- 1/2 cup thinly sliced fresh basil, divided
- 1 tablespoon white vinegar
- 8 large eggs
- calories 315
- fat 14.4 g
- satfat 3.7 g
- monofat 6.3 g
- polyfat 2 g
- protein 15 g
- carbohydrate 32 g
- fiber 6 g
- cholesterol 191 mg
- iron 4 mg
- sodium 568 mg
- calcium 142 mg
How to Make It
Preheat oven to 300°.
Spread bread cubes in a single layer on a baking sheet. Bake at 300° for 20 minutes or until toasted.
Bring 2 cups water, cabbage, and kale to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low; cover and cook 20 minutes or until cabbage mixture is wilted and tender. Drain.
Heat a large Dutch oven over medium-low heat. Add pancetta; cook 6 minutes or until browned and crisp, stirring occasionally. Add 1 tablespoon oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender. Add potatoes; cook 10 minutes, stirring occasionally. Stir in cabbage mixture, salt, and red pepper; cook 5 minutes. Stir in remaining 2 cups water, stock, tomato puree, and beans; bring to a boil. Reduce heat to medium-low; cook, partially covered, 30 minutes or until vegetables are very tender, stirring occasionally. Stir in bread cubes; cook 20 minutes. Remove pan from heat; stir in 1/4 cup basil.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; 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. Divide soup among 8 bowls. Top each serving with 1 egg and 1 1/2 teaspoons basil. Drizzle about 1 teaspoon oil over each serving.