This easy bowl of brothy goodness is loaded with both veggies and umami depth--it's comfort food you can feel good about. It's also great for times when the food budget is tight, as it costs only about $11 for 4 servings.
4 teaspoons olive oil, divided
3/4 cup prechopped yellow onion
2 tablespoons sliced garlic
8 ounces cremini mushrooms, quartered
3 cups chopped tomatoes (about 2 large tomatoes)
1 cup unsalted vegetable stock
3/4 teaspoon kosher salt
1 (15-oz.) can unsalted Great Northern beans, rinsed and drained
5 ounces baby spinach
4 large eggs
1 tablespoon cider vinegar
Freshly ground pepper
Est. added sugars 0g
How to Make It
Heat 1 tablespoon oil in a Dutch oven over medium-high. Add onion and garlic to pan; cook 2 minutes, stirring occasionally. Add mushrooms to pan; cook 5 to 6 minutes or until browned, stirring occasionally. Add tomatoes, stock, salt, and beans to pan, and bring to a boil. Cook 5 minutes or until mixture thickens and about half of the liquid has evaporated, stirring occasionally. Add spinach; cook 2 minutes or until wilted, stirring occasionally. Remove from heat; cover and keep warm.
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high. Gently break eggs into pan; cook 3 minutes or until whites are set and yolks are still runny. Divide bean mixture among 4 shallow bowls. Top each serving with 1 egg; drizzle with vinegar, and sprinkle with pepper.
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