Bean, Egg, and Kale Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Kidney beans

  All types, mature seeds, canned

  3 cup or 768g

• Vegetable Broth

  From bouillons. Low sodium

  1 ½ cup or 360g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Kale

  Raw

  3 cup, chopped or 201g

• Egg

  Whole, fresh eggs

  4 large or 200g

• Whole-wheat bread

  Commercially prepared

  4 slice or 112g

• Swiss cheese

  4 slice (1 oz) or 112g

• Onions

  Raw

  8 tbsp chopped or 80g

• Parsley

  Raw

  2 cup or 120g

Directions

1. Drain and rinse half of the beans, and reserve the liquid from the other half.
2. Heat half of the olive oil in a medium saucepan over medium-high heat. Add the onions and cook, stirring, until soft, about 4 minutes.
3. Add the beans, vegetable broth, soy sauce, half of the salt, and a dash of black pepper. Bring to a simmer.
4. 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.
5. Heat the remaining olive 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.
6. 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.
7. Top each slice of bread with Swiss cheese and broil until melted. Cut each slice into quarters.
8. Divide the stew among four bowls, top each with an egg, and serve with a piece of cheese toast. Garnish with fresh chopped parsley.