Ribollita with poached eggs
Serves: 6 people
Cooking time : 50 minutes
Expertise level: 1 out of 3
200g cavolo nero (black kale) [7 oz]
2 medium carrots
1 small fennel
2 celery sticks
400g can cannellini beans [14 oz]
1 onion (finely sliced)
3 garlic cloves (crushed)
1 bay leaf
1 rosemary branch
400g can chopped tomatoes [14 oz]
1 Tbsp tomato paste
1.25 litre vegetable stock [2.2 pints / US 5 cups]
salt & pepper
chilli powder or espelette pepper (to taste)
FOR THE POACHED EGGS:
Slices of sourdough bread
6 organic eggs (must be fresh)
1.Heat some olive oil in a large saucepan.
2.Add finely chopped onion, crushed garlic, chopped celery, diced carrots, finely sliced fennel, bay leaf and rosemary branch. Fry gently until onion is soft and golden.
3.Add tomato paste, chopped tomatoes and vegetable stock. Bring to a boil.
4.Reduce heat to medium and cook for around 25 mins (vegetables should be soft but still have a bite).
5.Add finely chopped cavolo nero to the pan and cook for a few minutes until wilted.
6.Rinse and drain cannellini beans. Add to pan and bring everything back to the boil.
7.Leave to simmer under low heat. Season to taste with salt, pepper, chilli or espelette pepper.
8.Start making the poached eggs when you are ready to eat the soup.
9.Heat some water in a small saucepan. Add some vinegar in the water. When water is boiling, reduce the heat to a gentle simmer.
10.Crack the first egg and place in a ramekin.
11.Whisk the water to create a gentle whirpool.
12.Delicately place the egg into the simmering water.
13.Poach the egg for around 3 minutes.
14.Remove with a perforated spoon and drain on kitchen paper.
15.Repeat with remaining eggs.
16.Place soup in serving bowl with a slice of bread on top.
17.Place one poached egg on each slice of bread with a bit of seasoning on top.
18.Eat straight away.
Recipe by The Flexitarian