Ingredients
- 5 ounces Italian bread (rustic bread, cut into large cubes)
- 4 cups water, divided
- 8 ounces Savoy cabbage leaves, trimmed and thinly sliced
- 8 ounces kale, stemmed and thinly sliced
- 2 ounces pancetta ham (diced)
- 3 1/2 tablespoons olive oil (extra-virgin, divided)
- 1 cup red onion, diced
- 1 cup carrot, chopped (1/2 inch chopped)
- 1 cup celery, chopped (1/2 inch chopped)
- 1/4 cup fresh flat-leaf parsley, minced
- 2 potatoes (Yukon gold potatoes, cut into 1/2 inch cubes, 6 ounces)
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper
- 2 cups chicken stock
- 1 1/2 cups tomato puree (unsalted)
- 1 can (14 ounce) cannellini beans (rinsed and drained)
- 1/2 cup basil, thinly sliced (fresh, divided)
- 1 tablespoon white vinegar
- 4 large eggs
How to Make
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Step 1: Preheat the oven to 300°.
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Step 2: Spread the bread cubes in a single layer on a baking sheet. Bake at 300° for 20 minutes or until toasted.
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Step 3: 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 the cabbage mixture is wilted and tender. Drain.
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Step 4: Heat a large Dutch oven over medium-low heat. Add the pancetta; cook 6 minutes or until browned and crisp, stirring occasionally. Add 1 tablespoon oil, onion, carrot, celery and parsley to the pan; cook 8 minutes or until the vegetables are tender. Add the potatoes; cook 10 minutes, stirring occasionally.
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Step 5: Stir in the cabbage mixture, salt, and red peepper; cook 5 minutes. Stir in the remaining 2 cups of water, stock, tomato puree, and beans; bring to a boil. Reduce the heat to medium-low; cook, partially covered, 30 minutes or until the vegetables are very tender, stirring occasionally.
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Step 6: Stir in the bread cubes; cook 20 minutes. Remove the pan from heat; stir in 1/4 cup basil.
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Step 7: Add water to a large skillet, filling it 2/3 full. Bring to a boil. Reduce heat; add vinegar. Break each egg into a custard cup, and pour each gently into the pan; cook 3 minutes or until desired degree of doneness. Carefully remove the eggs from the pan using a slotted spoon.
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Step 8: Divide the soup among 8 bowls. Top each serving with 1 egg and 1 1/2 teaspoons basil. Drizzle about 1 teaspoon oil over each serving.
We hope you enjoy this recipe!
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