NUTRITION

SERVINGS

INGREDIENTS

0.33 cup Yellow onion

0.33 cup Carrots

0.33 cup Celery

0.33 cup Potato

0.33 cup Pumpkin

0.75 cups Cannellini beans

2.5 cups Vegetable broth

2 large Eggs

0.25 tsp Sea salt

0.25 tsp Black pepper

0.75 tsp Fresh thyme

PREPARATION

• 1

  Dice the onion, carrots, celery, potato, and pumpkin into uniform bite-sized pieces.

• 2

  In a large pot, heat 0.25 cup of the vegetable broth over medium heat and sauté the onion, carrots, and celery until the onion is translucent.

• 3

  Stir in the potato, pumpkin, and the remaining vegetable broth, then bring the mixture to a gentle boil.

• 4

  Reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes and pumpkin are fork-tender.

• 5

  Stir in the cannellini beans, sea salt, black pepper, and fresh thyme, allowing the soup to heat through for 5 minutes.

• 6

  Carefully crack the three eggs into the simmering broth one at a time, spacing them apart, and cover the pot for 3-4 minutes until the whites are set but the yolks remain soft.

• 7

  Ladle the broth and vegetables into bowls, gently placing one poached egg on top of each serving.