Italian vegetable soup with poached eggs & bread

Name: Italian vegetable soup with poached eggs & bread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 30 g Cooks' Ingredients Porcini Mushrooms; 2 tbsp garlic-infused olive oil, plus 1 tbsp for drizzling; 400 g pack Cooks' Ingredients Soffritto Mix; 400 g can chopped Italian tomatoes with herbs; 500 ml pack Cooks' Ingredients Vegetable Stock; 75 g tomato purée; 50 g spinach; 4 Waitrose British Blacktail Free Range Medium Eggs; 50 g slices bread; 30 g Parmigiano Reggiano, grated

Porcini mushrooms, tomatoes and soffritto – a mix of onion, carrot and celery – form the base of this warming soup.

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Source of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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30g Cooks' Ingredients Porcini Mushrooms
2 tbsp garlic-infused olive oil, plus 1 tbsp for drizzling
½ x 400g pack Cooks' Ingredients Soffritto Mix
400g can chopped Italian tomatoes with herbs
500ml pack Cooks' Ingredients Vegetable Stock
75g tomato purée
50g spinach
4 Waitrose British Blacktail Free Range Medium Eggs
4 x 50g slices bread
30g Parmigiano Reggiano, grated

Cover the porcini with 150ml boiling water in a bowl. Soak for 10 minutes. Drain, reserving the liquid, and chop roughly.
Meanwhile, heat the garlic oil in a large pan over a medium heat. Add the soffritto, season and cook for 10 minutes. Add the porcini and soaking liquid, tomatoes, stock and purée. Simmer for 20 minutes, then add the spinach. Crack each egg into the soup, cover with a lid and turn off the heat. Leave to stand for 5-10 minutes or until the whites are set and the yolks still runny.
Meanwhile, lightly toast the bread and drizzle with garlic oil. Ladle the soup into 4 bowls. Add the toast, place a poached egg on top and season. Serve with grated cheese.