Have you thought about what you are going to make for dinner tomorrow night? I’ve blogged about Meatless Mondays before, so I thought I’d share a recipe the day before that you can consider making for tomorrow. (If you are not in the US you can still try the recipe, just not on a Monday!)
It’s a quick and easy soup topped with an egg, which is going to give you a little more protein. (I have a microwave egg poacher that I love).
IF you prefer to be VEGAN for your Meatless Monday skip the egg and if you wanted you could cube some tofu and mix in with the beans.
Swiss Chard and White Bean Soup with Poached Eggs
Ingredients
Preparation
1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 6 minutes. Stir in rind, rosemary, salt, and 1/4 teaspoon pepper; cook 1 minute. Stir in stock, 2 cups water, and potatoes; bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Stir in chard and beans; simmer 10 minutes. Stir in cherry tomatoes.
2. Fill a skillet two-thirds full with water; bring to a boil. Reduce heat; simmer. Add vinegar. Break each egg into a custard cup, and pour each gently into pan; cook 3 minutes or until desired degree of doneness. Carefully remove eggs from pan using a slotted spoon. Ladle 1 1/2 cups soup into each of 4 bowls; top with a poached egg. Sprinkle with remaining 1/8 teaspoon pepper.
Nutritional Information
Photo: Randy Mayor; Styling: Claire Spollen
Recipe from Cooking Light
Day 15 #NationalNutritionMonth