Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, chopped (about 3/4 cup)
- 2 carrots, peeled & chopped (about 1 cup)
- 3 cloves garlic, minced
- 8 cups broth/water with bouillon
- 15 oz canned diced tomatoes
- 15 oz canned cannellini beans, drained & rinsed
- 4 fully-cooked chicken sausage links (favorites are Al Fresco Roasted Pepper & Asiago OR Johnsonville Three Cheese Italian Style), sliced into 1/4″ slices
- 2 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 head of kale, ribs removed and chopped (about 3 cups)
- Salt & pepper to taste (I used about 1 tsp salt and 1/2 tsp pepper)
- 8 Eggs
- 1 tsp white vinegar
- Balsamic vinegar to garnish
Instructions
- Warm olive oil over medium heat. Sauté onion and carrots, seasoning with salt & pepper. Cook until onion is soft & translucent. Add garlic and sauté for a few more minutes, until fragrant.
- Add broth/water with bouillon to deglaze and get brown bits off the bottom of pan. Add tomatoes, rinsed beans, sliced sausage, seasoning, pepper flakes, and salt/pepper. Bring to simmer and cook for 5 minutes.
- Stir in chopped kale. Cook for additional 5 minutes until kale is bright green and wilted. Keep soup warm until eggs are cooked.
- Meanwhile, fill a small sauce pan with water. Add 1 tsp vinegar and a pinch of salt. Bring to a simmer. Crack egg into a small heat-safe dish. Take a spoon and stir water briskly so it swirls. Pour egg into swirling water and cover with lid. Let cook ~3 minutes and gently remove to a paper towel to drain. (Swirling water keeps egg compact and stops it from “growing legs.”)
- Taste and adjust seasoning in soup if needed. Ladle into individual bowls and place poached egg on top. Drizzle with balsamic vinegar.