TUSCAN BEAN STEW WITH POACHED EGG
Yield: 2
Tuscan Bean Stew with Poached Egg
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
Tuscan bean stew with kale, crisped potatoes, poached egg, and garlic chilli oil.
Ingredients
- 2 cloves garlic, finely minced
- ½ onion, diced
- 1 can (14 ounce) cannellini beans, drained and rinsed
- 3½ ounces kale, stems removed, leaves roughly chopped
- 7 ounces baby potatoes, halved
- 1 cup vegetable broth, plus more if needed
- 3 tablespoons olive oil, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes, optional
- 1 tablespoon chives, finely chopped
- ½ lemon, juiced
- 2 eggs
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher salt, plus more as needed
- ¼ teaspoon freshly ground black pepper
- 1 Parmesan rind, optional
Instructions
- Bring a small pot of well-salted water to a boil. Add the halved baby potatoes and cook for 8 to 10 minutes, until just tender. Drain thoroughly.
- Heat 1 tablespoon olive oil in a pan over medium heat. Add the potatoes cut side down and cook until lightly golden and crisp at the edges. Season lightly with salt and set aside.
- In a medium pot, heat a small drizzle of olive oil over medium heat. Add the onion and cook for 2 to 3 minutes, until softened. Add half the garlic along with the Italian seasoning and cook for 1 minute more, until fragrant.
- Add the beans and 1 cup vegetable broth. If using, add the Parmesan rind. Bring to a gentle simmer and cook for 8 to 10 minutes. Lightly mash a small portion of the beans against the side of the pot to thicken the broth slightly.
- Add the kale and cook for 2 to 3 minutes, just until tender. The stew should be glossy and lightly thickened. If it feels too tight, add a small splash of broth. Season with salt, black pepper, and ½ lemon, juiced. Remove from the heat and let it sit for 2 to 3 minutes to settle. Remove the Parmesan rind if used.
- In a small saucepan, gently warm the remaining 2 tablespoons olive oil with the remaining garlic and the red pepper flakes over low heat for 1 to 2 minutes, just until fragrant. Remove from the heat and stir in the chives.
- Fill a medium saucepan with about 3 to 4" (8 to 10 cm) of water and bring to a gentle simmer. Add the white wine vinegar. Crack each egg into a small bowl. Create a gentle swirl in the water and carefully lower in the eggs. Cook for 2½ to 3 minutes, until the whites are set and the yolks remain soft. Remove with a slotted spoon and drain briefly.
- To serve, spoon a shallow layer of the bean and kale stew into each bowl, about ½ to ¾ cup per serving. Arrange a few crisped potatoes around the base. Place a poached egg gently on top and drizzle with the warm garlic chilli chive oil. Serve immediately.
Costs
- Total Cost: $5.98
- Cost per Serving: $2.99
Costs determing in April 2026 in Cleveland, USA with ingredients from Aldi, with the exception of the eggs from Market Wagon, the oil from Thrive Market, and the chives, salt and pepper from Whole Foods.
Nutrition Facts
Calories
622Fat
27 gSat. Fat
5 gCarbs
73 gFiber
16 gNet carbs
57 gSugar
4 gProtein
26 gSodium
1168 mgCholesterol
164 mgNutritional information is an estimate only, and depends on the ingredients you use.
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