White bean soup, with cilantro broth
adapted from: cook with what you have
6 c vegetable bouillon - divided - you may use homemade stock or try the homemade bouillon.
2-3 leeks or 1 medium onion
4-5 cloves garlic, minced
1 (large) bunch of swiss chard
2 c cooked white beans or 1 can cannonneli beans, drained
1 bunch cilantro - 2 c packed cilantro
4 - 6 eggs
4 - 6 slices of crusty bread
Romano cheese, if desire
salt and pepper
Remove the green part of the leeks, rinse well, cut in half and slice thinly. If using the onion, dice in 1/4 inch size. Add about 2 T olive oil to a large flat bottom pan, saute the leeks and garlic, until soft, do not brown. Stir frequently.
Wash and remove stems from chard. Dice into 1 inch squares. Add to pan along with the 5 cups of the broth and drained beans. Bring to a boil, reduce heat and simmer 45 minutes.
Puree the cilantro leaves with the remaining 1 c broth. Stir into soup kettle. Again bring to a boil, reduce heat to low, carefully drop eggs into soup, season with salt and pepper, cover and simmer until eggs are set.
Toast the bread, butter or rub with garlic if desire. To serve, add a slice of toasted bread to the bottom of a soup plate, spoon out an egg and place it on the bread, ladle soup over all. Drizzle with olive oil if desire, sprinkle with Romano cheese if desire.
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