- Calories 277
- Fat 10.5g
- Satfat 2.3g
- Monofat 5.2g
- Polyfat 1.6g
- Protein 15g
- Carbohydrate 33g
- Fiber 11g
- Cholesterol 186mg
- Iron 4mg
- Sodium 596mg
- Calcium 151mg
- Sugars 7g
- Est. added sugars 0g
White Bean and Vegetable Bowls with Frizzled Eggs
Photo: Hector Manuel Sanchez; Styling: Claire Spollen
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.
How to Make It
Step 1
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.
Step 2
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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Delicious Soup
This rating is for the soup with out the egg (we had already had eggs that morning) and with a few changes. I made the soup as written with the following changes: I used canned tomatoes (not the season for fresh) and added some carrots and green beans to use them up. I also added a few dashes of pepper sauce. The addition of the cider vinegar was perfect. This was great cool weather fare and could be customized in many ways. Very good!
Better than expected!