Swiss Chard And White Bean Soup With Poached Eggs

• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 1 teaspoon grated lemon rind
• 1 teaspoon minced fresh rosemary
• 1/2 teaspoon kosher salt
• 3/8 teaspoon crushed red pepper, divided
• 2 cups unsalted vegetable stock (such as Kitchen Basics)
• 2 cups water
• 8 ounces Yukon gold potatoes, diced (about 1 1/2 cups)
• 4 cups chopped Swiss chard
• 1 (15-ounce) can unsalted cannellini beans, rinsed and drained
• 1/2 cup quartered cherry tomatoes
• 2 teaspoons white vinegar
• 4 large eggs

1. Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; saute 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.

olive oil, yellow onion, lemon rind, fresh rosemary, kosher salt, red pepper, water, gold potatoes, swiss chard, beans, quartered cherry tomatoes, white vinegar, eggs

Taken from www.myrecipes.com/recipe/swiss-chard-white-bean-soup (may not work)