Kale Borlotti Bean Soup with Poached Eggs

Ingredients

• For the soup
• Extra-virgin olive oil
• 1 medium onion, cut into quarters
• 2 large cloves garlic, cut in half
• 7 ounces (200g / approximately 1 bunch) trimmed kale leaves, cut into strips
• 5 1/4 cups (1.25 liters) homemade or quality store-bought duck, chicken, or vegetable broth, hot
• 1 bunch fresh thyme
• 1 sprig fresh rosemary
• 1 bay leaf
• Fine sea salt
• Finely ground pepper
• 1 1/4 cups (250g) drained and rinsed canned borlotti (cranberry) or pinto beans
• For the topping
• 4 to 8 large eggs
• Coarsely ground pepper

Personal Tags 

Save Tag

Recipe Notes 

Save Notes