This rustic Italian soup uses simple ingredients to create something really satisfying. Feel free to use up any leftover seasonal veg you have lying around.
Step 1Cover the mushrooms with just-boiled water. Heat oil in a large pan over medium heat and fry onion, celery and carrots for 10min, until softened. Stir in garlic, thyme and tomatoes and cook for 5min, until tomatoes have softened.
Step 2Drain and finely chop mushrooms. Add to pan with the chard, stock and plenty of seasoning. Bring to boil and simmer for 20min until slightly thickened. Check seasoning.
Step 3Meanwhile poach the eggs: bring a large deep pan of water to the boil, then reduce to a simmer. Crack an egg into a ramekin or coffee cup, then neatly pour the egg into the simmering water. Working quickly, add remaining 3 eggs in a similar fashion. Poach for 4min – or until, when lifted out with a slotted spoon, the whites feel firm but the yolks remain soft. Lift eggs out with a slotted spoon and drain on kitchen paper.
Step 4To serve place a piece of toast in the bottom of 4 bowls and ladle in the soup. Top with a poached egg, some basil and a drizzle of oil.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
