White Bean and Vegetable Bowls with Frizzled Eggs

Name: White Bean and Vegetable Bowls with Frizzled Eggs
Yield: Serves 4 (serving size: about 1 1/4 cups vegetable mixture and 1 egg)
Ingredients: 4 teaspoons olive oil, divided; ¾ 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; ¾ 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

2 Ratings
2 Reviews

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.

By 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)

Nutrition Info

Directions

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.

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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.

Nutrition Facts

Per Serving:

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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daneanp

12/27/2016

I must have forgot the spinach at the store so I substituted some sliced yellow squash, some snap peas (added toward the end of the mushroom saute). We used chicken stock. Added some thinly sliced basil just before serving. We also had 2 eggs on top of each serving - souper good <get it?> Will make again! So easy and like Suzanne said, you can easily customize it according to what you've got on hand.

SuzanneM

11/27/2016

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!

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White Bean and Vegetable Bowls with Frizzled Eggs

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for White Bean and Vegetable Bowls with Frizzled Eggs

Account

White Bean and Vegetable Bowls with Frizzled Eggs

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for White Bean and Vegetable Bowls with Frizzled Eggs