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.