15-Minute White Bean Soup with a Soft-Boiled Egg Recipe

15-Minute White Bean Soup with a Soft-Boiled Egg Recipe
15-Minute White Bean Soup with a Soft-Boiled Egg


15-Minute White Bean Soup with a Soft-Boiled Egg

I generally always have three of this recipe's ingredients — broth, beans, and eggs — in my cupboard so this is my go-to quick dish. The other item is pretty interchangeable, so you can use any type of mild greens, like spinach, chard, collard, kale, or turnip.

My makes-it-all-better flavorings are rosemary and smoked paprika, but again, add in whatever herbs you have on hand, whether oregano, thyme, parsley, sage, cumin, bay leaf, what have you. Another excellent addition to this dish is bacon if you have it on hand. Just fry some up and crumble it into the soup.


Heat the broth in a medium-sized stock pot, and when boiling, add in the beans, Swiss chard, rosemary, and paprika. Then allow the broth to return to a boil. 

Wash the eggs (in their shells) with warm soap water. With shells still on, add eggs carefully to the pot. Boil for 6-7 minutes.

Remove from heat and take out the eggs with a slotted spoon and put them under cold water to stop the cooking process. Peel them carefully and after you split the soup into two bowls, put a soft-boiled egg in each bowl.

Serve with some crusty bread and you're good to go.


Calories per serving:

323 calories

Dietary restrictions:

High Fiber, Low Fat Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 5g 8%
  • Carbs 49g 16%
  • Saturated 2g 8%
  • Fiber 12g 47%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 2g
  • Polyunsaturated 1g
  • Protein 22g 44%
  • Cholesterol 164mg 55%
  • Sodium 205mg 9%
  • Calcium 225mg 22%
  • Magnesium 153mg 38%
  • Potassium 1,228mg 35%
  • Iron 8mg 46%
  • Zinc 3mg 21%
  • Phosphorus 306mg 44%
  • Vitamin A 222µg 25%
  • Vitamin C 12mg 20%
  • Thiamin (B1) 0mg 16%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 1mg 3%
  • Vitamin B6 0mg 16%
  • Folic Acid (B9) 166µg 41%
  • Vitamin B12 0µg 7%
  • Vitamin D 36IU 9%
  • Vitamin E 3mg 16%
  • Vitamin K 314µg 392%
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