Bean, egg and kale soup
This Bean, Egg, and Kale Soup combines hearty kidney beans, tender kale, and poached eggs for a nutritious meal. Enhanced with Swiss cheese on multi-grain toast, it offers a balance of comfort and health.
Cook time 25 min
Prep time 10 min
Ingredients:
2 tbsp olive oil1/2 cup onion
2 cups kidney beans
1.50 cups vegetable broth
2 tbsp soy sauce
1/2 tsp salt
1 dash black pepper
8 oz kale
4 eggs
4 slices multi-grain bread
1/3 cup swiss cheese
2 cup fresh parsley
Bean, egg, and kale soup is a nutritious and savory meal that's perfect for any time of the day. This recipe brings together the hearty flavors of kidney beans, kale, and creamy eggs with the comforting crunch of multi-grain toast topped with melted Swiss cheese. It's a delightful and healthy dish that is sure to satisfy your taste buds and nourish your body.
Instructions:
This bean, egg, and kale soup is a wholesome and satisfying dish that’s perfect for a nutritious family meal. The combination of flavors will leave everyone asking for seconds, and the health benefits make it a wonderful addition to your recipe repertoire. Enjoy this heartwarming meal any time you need a comforting and nutrient-packed dish.
Bean, egg and kale soup FAQ:
The total cooking time for the Bean, Egg, and Kale Soup is about 30 minutes. This includes 5-7 minutes to sauté the onions, 10 minutes for the kale to become tender, and around 3-4 minutes to poach the eggs.
The poached eggs should have set whites and runny yolks after about 3-4 minutes of cooking. If the yolks are overcooked, they will be firm instead of runny.
Yes, you can store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Note that the poached eggs may not retain their texture after refrigeration.
You can substitute kidney beans with black beans or cannellini beans if needed. However, keep in mind that this might alter the flavor and texture slightly.
The recipe is already vegetarian, as it includes only plant-based ingredients except for the eggs. You can omit the eggs if you prefer a vegan version, or replace them with a plant-based egg substitute.
Cooking Tips:
- To save time, you can prepare the beans, kale, and broth mixture in advance and simply reheat it before adding the eggs.
- For added flavor, sauté the onions until they are caramelized before adding them to the soup.
- Ensure the eggs are cooked to your preferred level by adjusting the simmering time.
- Consider toasting the multi-grain bread in the oven for an even crispier texture.
- Feel free to swap Swiss cheese with another type of cheese, such as cheddar or mozzarella, for a different flavor profile.
- Garnish the soup with fresh parsley right before serving to maintain its vibrant color and fresh taste.
Nutrition Facts
4 ServingsCalories 390kcal
Protein 27g
Carbohydrates 50g
Fiber 14g
Sugar 4.04g
Fat 18g
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