Bean stew

with poached egg and Parmigiano Reggiano DOP

- 2 carrots, diced
- 2 onions, diced
- 2 sticks of celery, diced
- 2 cloves of garlic, diced
- 3-4 sprigs of thyme
- 500g of white beans, cooked
- 2 tins of tomatoes
- 4 eggs
- 30g Parmigiano Reggiano DOP
- olive oil
- sea salt
- freshly ground black pepper


People: 4
Preparation time: 30min 
Cooking time: 60min
Difficulty: medium

Preheat a casserole type pan on medium heat. Add the olive oil and fry the onions and garlic for 3-4 minutes. Add the carrots, celery and thyme, cook for another 10 minutes. After that add the tomatoes and beans. Stew for 30 minutes at least. Bring a pot of salted water to boil. Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes. Put the stew into bowls, on top of it place and egg and sprinkle over some freshly grated Parmigiano Reggiano cheese.



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