Brothy Beans and Greens

Ingredients

2 teaspoons extra virgin olive oil
1 yellow onion peeled and diced
5 cloves garlic peeled and minced
1 red Fresno chili pepper minced, or use crushed red pepper to taste
1 pound fresh tomatoes chopped; or use a can of diced tomatoes
2 tablespoons butter optional
4 cups vegetable stock low-sodium
15 ounce can white beans such as cannellini, navy, great northern, or chickpeas
½ teaspoon dry thyme plus more to taste, if desired
½ teaspoon dry parsley plus more to taste, if desired
½ teaspoon dry chives plus more to taste, if desired
5 ounces baby spinach
Salt and pepper to taste
For Serving:
2 eggs
Butter or oil for frying
Minced parsley, fresh or dry optional, for garnish

Directions

Sauté the Aromatics:
In a wide pot, heat the oil over medium heat. Add the onion and cook for 3 minutes.
Add the garlic and minced chili pepper (or crushed red pepper) and cook for 45 seconds until fragrant.
Cook the Tomatoes:
Add the tomatoes and cook for 5 minutes until bubbly.
Melt the butter into the tomatoes and season with salt and pepper.
Simmer the Broth:
Add the stock to the pot and bring to a boil. Add the drained beans and season lightly with salt and pepper. Add the dry herbs. Reduce heat and simmer for at least 10 minutes or up to 30 minutes for a richer stock.
Cook the Spinach:
Stir the spinach into the broth and cook until wilted. Turn off the heat.
Cook the Eggs:
While the spinach wilts, melt butter or heat oil in a small skillet and cook the eggs to your preference. Turn off the heat.
To Serve:
Ladle the brothy beans and greens into bowls and place an egg on top. Garnish with fresh or dry minced parsley and a sprinkle of salt on the egg. Enjoy!

Nutrition