This hearty vegetable soup will warm you up from the inside out. Save time by prepping the eggs a day ahead: poach for 2 minutes instead of 3, strain, and refrigerate in cold water. Simmer gently for 1 minute just before serving.
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)
1 (15-ounce) can unsalted cannellini beans, rinsed and drained
1/2 cup quartered cherry tomatoes
2 teaspoons white vinegar
4 large eggs
How to Make It
Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 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.
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.
A fabulous go-to recipe, and open to improv when there isn't always everything in the fridge/pantry. I rated on the original recipe, and it's perfect as is. When I've had to improvise, some of my subs have been dried oregano, dried lemon zest, chunked roma tomato, red potatoes, and even packaged "power greens" instead of chard. The beans, potatoes, and then the poached egg atop are super delicious!
My husband and I totally loved this! I'm pregnant and couldn't have the poached egg and the soup was still delicious without it. I made my husband's with the poached egg and he talked about it for days after.