Created by breezermom on July 28, 2017
Step 1: Preheat the oven to 300°.
Step 2: Spread the bread cubes in a single layer on a baking sheet. Bake at 300° for 20 minutes or until toasted.
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.
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.
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.
Step 6: Stir in the bread cubes; cook 20 minutes. Remove the pan from heat; stir in 1/4 cup basil.
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.
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.