Bean, egg and kale soup with multi-grain toast and swiss cheese

Warm up with this hearty Bean, Egg, and Kale Soup. Packed with kidney beans, fresh kale, and eggs in a flavorful broth seasoned with soy sauce, salt, and pepper. Serve with multi-grain toast topped with melty Swiss cheese for a comforting and nutritious meal. Perfect for a wholesome lunch or light dinner, garnished with fresh parsley to add a burst of freshness.

  • 01 Apr 2025
  • Cook time 25 min
  • Prep time 10 min
  • 4 Servings
  • 12 Ingredients

Bean, egg and kale soup with multi-grain toast and swiss cheese

Bean, egg, and kale soup with multi-grain toast and Swiss cheese 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.

Ingredients:

2 tbsp olive oil
27g
1/2 cup onion
44g
2 cups kidney beans
510g
1.50 cups vegetable broth
360g
2 tbsp soy sauce
33g
1/2 tsp salt
3g
1 dash black pepper
1/10g
8 oz kale
230g
4 eggs
200g
4 slices multi-grain bread
100g
1/3 cup swiss cheese
44g
2 cup fresh parsley
120g

Instructions:

1. Prepare Ingredients: Start by prepping all your ingredients. Finely chop the onion, chop the kale, and drain and rinse the kidney beans. Grate the Swiss cheese and chop the fresh parsley, setting them aside for later.
2. Cook Onions: In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
3. Combine Main Soup Ingredients: Add the kidney beans, vegetable broth, soy sauce, salt, and black pepper to the pot with the onions. Stir to combine and bring to a simmer.
4. Add Kale: Once the soup is simmering, add the chopped kale. Cook, stirring occasionally, until the kale is tender, about 10 minutes.
5. Poach Eggs: Meanwhile, bring a small pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide each egg into the simmering water. Poach the eggs until the whites are set but the yolks are still runny, about 3-4 minutes. Remove the eggs with a slotted spoon and set aside.
6. Toast Bread: While the eggs are poaching, toast the multi-grain bread slices until they are golden brown. Once toasted, immediately sprinkle each slice with some of the grated Swiss cheese so it melts slightly from the warmth of the toast.
7. Serve Soup: Ladle the bean and kale soup into bowls. Carefully place a poached egg on top of each bowl of soup.
8. Garnish and Serve: Sprinkle the chopped fresh parsley over the soup and toast. Serve the soup hot with a side of Swiss cheese-topped multi-grain toast.

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.

This bean, egg, and kale soup with multi-grain toast and Swiss cheese 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.

Nutrition Facts
Serving Size420 grams
Energy
Calories 390kcal20%
Protein
Protein 27g18%
Carbohydrates
Carbohydrates 50g14%
Fiber 14g36%
Sugar 4.04g4%
Fat
Fat 18g21%
Saturated 5g17%
Cholesterol 220mg-
Vitamins
Vitamin A 400ug44%
Choline 220mg40%
Vitamin B1 0.44mg36%
Vitamin B2 0.61mg47%
Vitamin B3 3.15mg20%
Vitamin B6 0.40mg24%
Vitamin B9 310ug77%
Vitamin B12 0.84ug35%
Vitamin C 100mg106%
Vitamin E 1.33mg9%
Vitamin K 730ug604%
Minerals
Calcium, Ca 390mg30%
Copper, Cu 0.45mg49%
Iron, Fe 7mg66%
Magnesium, Mg 120mg30%
Phosphorus, P 460mg37%
Potassium, K 1090mg32%
Selenium, Se 30ug53%
Sodium, Na 1230mg82%
Zinc, Zn 3.48mg32%
Water
Water 320g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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