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Swiss Chard and White Bean Soup with Poached Eggs

Photo: Randy Mayor; Styling: Claire Spollen

Yield

Serves 4

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.

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

Nutrition Information

  • calories 224
  • fat 8.8 g
  • satfat 2.1 g
  • monofat 4.3 g
  • polyfat 1.4 g
  • protein 12 g
  • carbohydrate 25 g
  • fiber 5 g
  • cholesterol 186 mg
  • iron 3 mg
  • sodium 532 mg
  • calcium 83 mg

How to Make It

  1. 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.

  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.