Bean, Kale, and Egg Stew

A hearty and nutritious stew featuring white beans, kale, and perfectly poached eggs. This dish is not only delicious but also packed with protein and vitamins, making it a satisfying meal for any time of the day.

Ingredients:

• 1 can of white beans
• 2 cups chopped kale
• 4 eggs
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

In a big pot, heat the olive oil over medium-low heat

Add the chopped onions and garlic and cook until the onions are soft and fragrant

Add the chopped kale and stir it in

Cook for three to four minutes, or until it lters

Put in the drained white beans, vegetable broth, and diced tomatoes

Add pepper and salt

Use a stir to mix

Let the stew cook on low heat for ten to fifteen minutes, or until the kale is soft and the flavors blend

A spoon can be used to make little holes in the stew

The eggs should then be broken into each hole

Leave the eggs in the pot with the lid on for 5 to 7 minutes, or until the whites are set but the yolks are still runny

Add fresh parsley on top and serve hot