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
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