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

Name: Bean, egg and kale soup with multi-grain toast and swiss cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
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)

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 Jun 2024
Cook time 25 min
Prep time 10 min
4 Servings
12 Ingredients

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

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 Size	420 grams
Energy
Calories 390kcal	16%
Protein
Protein 27g	18%
Carbohydrates
Carbohydrates 50g	14%
Fiber 14g	36%
Sugar 4.04g	4%
Fat
Fat 18g	21%
Saturated 5g	17%
Cholesterol 220mg	-
Vitamins
Vitamin A 400ug	44%
Choline 220mg	40%
Vitamin B1 0.44mg	36%
Vitamin B2 0.61mg	47%
Vitamin B3 3.15mg	20%
Vitamin B6 0.40mg	24%
Vitamin B9 310ug	77%
Vitamin B12 0.84ug	35%
Vitamin C 100mg	106%
Vitamin E 1.33mg	9%
Vitamin K 730ug	604%
Minerals
Calcium, Ca 390mg	30%
Copper, Cu 0.45mg	0%
Iron, Fe 7mg	66%
Magnesium, Mg 120mg	30%
Phosphorus, P 460mg	37%
Potassium, K 1090mg	32%
Selenium, Se 30ug	53%
Sodium, Na 1230mg	82%
Zinc, Zn 3.48mg	32%
Water
Water 320g	-
* Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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

Ingredients:

Instructions:

Tips:

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