A cozy soup with kale and beans cooked in a hot, clear broth is the perfect cure for winter blues. I use duck broth to add richness and flavor, and add poached eggs to crown this wholesome treat. When you cut through the yolk, the golden liquid sinks into the vegetables, lending an almost creamy feel to the soup. And you can turn any leftover kale leaves into a beautiful pesto.
(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
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
Coarsely ground pepper
In This Recipe
For the soup, in a large pot, heat a splash of olive oil over medium heat and sauté the onion and garlic, stirring, for a few minutes or until golden and soft. Add the kale, stir, and cook for 1 minute then add the hot broth, thyme, rosemary, and bay leaf. Season to taste with salt and finely ground pepper, reduce the heat, and simmer for 20 minutes or until the kale is tender. Remove and discard the herbs then add the borlotti beans and cook for 1 minute. Season to taste with salt and finely ground pepper and keep warm.
For the topping, bring a small saucepan of salted water to a low simmer. Crack 1 egg into a small bowl. Hold a large spoon just over the surface of the water and gently pour the egg onto the spoon. Lower the spoon into the water and hold until the egg white starts to turn white then use a tablespoon to gently scoop the egg off the large spoon. Poach the egg for 3 minutes. Using a slotted ladle or spoon, transfer the egg to a plate. Poach the remaining eggs the same way, adjusting the heat as needed to maintain a low simmer. It’s best to poach 1 egg at a time, but you can cook 2 at once.
Divide the soup among 4 bowls, place 1 to 2 eggs in the middle of each bowl, and sprinkle with a little coarsely ground pepper. Cut the tops of the eggs with a sharp knife and serve immediately.