Bean, Egg, and Kale Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kale

  Raw

  227g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Swiss cheese

  ⅓ cup, diced or 44g

• Parsley

  Raw

  2 cup or 120g

• Onions

  Raw

  ½ cup, chopped or 80g

Directions

1. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes.
2. Add the beans and reserved bean liquid, chicken broth, soy sauce, 1/2 teaspoon salt, and a few grinds of black pepper.
3. Bring to a simmer, add the kale and stir until wilted; bring back to a simmer and cook until the kale is tender and the stew is slightly thickened, about 15 minutes. Remove from the heat, cover and keep warm.
4. Heat the remaining 1 tablespoon oil in a large nonstick skillet. Once the oil is hot, crack the eggs into the skillet and cook until the whites begin to set up, about 2 minutes.
5. Sprinkle each egg with pepper, cover and continue to cook until the whites are completely set and the yolks are still runny, about 2 minutes more. Remove from the heat.
6. Top each slice of bread with cheese and broil until melted. Cut each slice in quarters. Divide the stew among four bowls, top each with an egg and serve with a piece of cheese toast. Garnish wtih parsley. Enjoy!
7. Recipe inspired byt: http://www.foodnetwork.com/recipes/food-network-kitchens/bean-kale-and-egg-stew.html?oc=linkback

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