Ingredients
 shallots3 whole
medium in size, chopped
 olive oil3 tbsp
or more if needed
 carrots1 whole
large in size, peeled and chopped
 celery1 rib
chopped, can also include the leaves if you have them
 garlic2 cloves
chopped
 cinnamon 1/4 tsp
 white wine1 cup
dry
 white beans2 cans
15 ounces each, drained and rinsed
 kale1 lb
washed and chopped, thick stems removed
 canned tomatoes5 whole
crushed with your hand
 tomato juice1 tbsp
from the canned tomatoes
 chicken stock1 qt
can replace with veggie stock for vegetarian
 bay leaf1 whole
 chopped herbs2 tbsp
include any combination of thyme, rosemary, chives, tarragon, parsley
 sherry vinegar1 tbsp
 salt 1/2 tsp
 toast1 slice
per person
 butter
 water
 white vinegar1 tbsp
 eggs1 whole
per person
 chopped herbs2 tbsp
include any combination of thyme, rosemary, chives, tarragon, parsley
 parmesan cheese
optional
 finishing salt

cookware

dutch oven
saucepan
slotted spoon
paper towel
1
Wash and prep all the ingredients.
2
Preheat the dutch oven and olive oil up to medium-high heat. Add the carrots, celery, and shallots and cook for 5 minutes.
3
Add the garlic and cinnamon. Cook for 5-10 more minutes until the vegetables are until softened and browned.
4
Add white wine and reduce heat. Simmer for 5 minutes. Scrape in the veggie fond with a wooden spatula if needed.
5
Add remaining ingredients - beans, kale, tomatoes, tomato juice, stock, bay leaf, and chopped herbs. Bump up the heat to bring the liquid to a boil, then simmer for about 20 minutes covered on medium-low heat. Stir occasionally. The kale will shrink a lot.
6
Add sherry vinegar and some salt (about 1/2 teaspoon). Simmer uncovered to keep warm and reduce a little.
7
Kick off the toast. When crisped, butter the toast while the bread is still warm.
8
Then poach the eggs. Fill the saucepan 2/3 high with water and bring it to a simmer. Add the vinegar. Break the egg into a bowl, then slide the egg into the simmering water. Cook for 3 minutes, then lift with a slotted spoon. Rest the slotted spoon on top of a paper towel to drain.
9
To plate, set the toast on the bottom of a low bowl. Spoon the stew over the toast, then top the stew with the poached egg. Sprinkle chopped herbs and finishing salt on top. Grate parmesan cheese on top if using and enjoy immediately.