A delicious garlic-parmesan infused broth with tender butter beans and ribbons of rainbow chard. Paired with a jammy egg and big hunk of crusty bread. So cozy and flavorful, the perfect meal for a long, cold day!

INGREDIENTS

2c broth
2-3 garlic cloves, smashed
1/4t thyme
1 parmesan rind

3-4 eggs

1c rainbow or Swiss chard, chopped
1/4t salt
1-16oz can butter beans, drained and rinsed

INSTRUCTIONS

Pour broth into a pot with garlic, thyme and parmesan rinds. Bring to a boil then reduce to a simmer for 10 minutes.

Meanwhile, bring another pot of water to boil. Gently place the eggs in the boiling water, cover with a lid and reduce the heat to medium. Cook for 6 minutes. Remove the eggs and submerge in cold water. Peel, rise and set aside.

Using tongs or a fork, take the garlic and parm rinds out of the broth pot and discard. Add chard and salt and stir to combine, then stir in beans. Bring to a boil then reduce to a simmer for 3-4 minutes. Salt to taste.

Serve in a shallow bowl with some crusty bread and cut an egg or two on top.

ENJOY!