Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Adam Hickman
This Story Originally Appeared On cookinglight.com

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Credit: Hector Manuel Sanchez; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: about 1 1/4 cups vegetable mixture and 1 egg)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

277 calories; fat 10.5g; saturated fat 2.3g; mono fat 5.2g; poly fat 1.6g; protein 15g; carbohydrates 33g; fiber 11g; cholesterol 186mg; iron 4mg; sodium 596mg; calcium 151mg; sugars 7g.
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