Lunch: Ribollita with Poached Eggs

Recipe by Domenica Marchetti Thick and enriched with a drizzle of good olive oil, ribollita hovers somewhere between a soup and a vegetable stew. One night I topped each serving with a runny poached egg, and a new one-dish meal was born in our house. Ser

This recipe includes superfoods such as:

Kale, Basil

Health benefits of Ribollita with Poached Eggs

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

5 ounces rustic Italian bread, cut into large cubes
4 cups water, divided
8 ounces Savoy cabbage leaves, trimmed and thinly sliced
8 ounces Tuscan or Lacinato kale, stemmed and thinly sliced
2 ounces diced pancetta (such as Boar's Head)
3 1/2 tablespoons extra-virgin olive oil, divided
1 cup diced red onion
1 cup (1/2-inch) chopped carrot
1 cup (1/2-inch) chopped celery
1/4 cup minced fresh flat-leaf parsley
2 Yukon gold potatoes, cut into 1/2-inch cubes (about 6 ounces)
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
2 cups unsalted chicken stock (such as Swanson)
1 1/2 cups unsalted tomato puree
1 (14-ounce) can unsalted cannellini beans, rinsed and drained
1/2 cup thinly sliced fresh basil, divided
1 tablespoon white vinegar
8 large eggs

Instructions

Preheat oven to 300 °.
Spread bread cubes in a single layer on a baking sheet. Bake at 300 ° for 20 minutes or until toasted.
Bring 2 cups water, cabbage, and kale to a boil in a large saucepan over medium-high heat. Reduce heat to medium-low; cover and cook 20 minutes or until cabbage mixture is wilted and tender. Drain.
Heat a large Dutch oven over medium-low heat. Add pancetta; cook 6 minutes or until browned and crisp, stirring occasionally. Add 1 tablespoon oil, onion, carrot, celery, and parsley to pan; cook 8 minutes or until vegetables are tender. Add potatoes; cook 10 minutes, stirring occasionally. Stir in cabbage mixture, salt, and red pepper; cook 5 minutes. Stir in remaining 2 cups water, stock, tomato puree, and beans; bring to a boil. Reduce heat to medium-low; cook, partially covered, 30 minutes or until vegetables are very tender, stirring occasionally. Stir in bread cubes; cook 20 minutes. Remove pan from heat; stir in 1/4 cup basil.
Add water to a large skillet, filling two-thirds full; bring to a boil. Reduce heat; add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Divide soup among 8 bowls. Top each serving with 1 egg and 1 1/2 teaspoons basil. Drizzle about 1 teaspoon oil over each serving.

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