15-Minute White Bean Soup with a Soft-Boiled Egg Recipe
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.
- 3 cups of broth (chicken or vegetable)
- One 15-ounce can of white beans (navy, great northern or cannellini)
- 2 cups of Swiss chard, washed and chopped
- ½ teaspoon dried rosemary (or 1 teaspoon fresh)
- 1 teaspoon smoked paprika
- 2 medium eggs
- Pepper, to taste
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.