8 to 10 oz. dried porcini mushrooms
2 leeks
½ yellow onion, chopped
2 stalks celery, chopped
5 to 6 basil leaves, chopped
¹∕³ cup flat-leaf parsley, chopped
¼ cup extra virgin olive oil, plus extra for toasting the bread
4 carrots, sliced
1 Tbsp. tomato paste

1 28-oz. can peeled stewed tomatoes
½ tsp. red pepper flakes
8 cups water
1½ to 2 tsp. salt
Freshly cracked black pepper to taste
1 lb. fresh spinach, rinsed and chopped
2 14-oz. cans cannellini beans, drained
1 Tbsp. white vinegar
Loaf of white country bread
Parmesan cheese, shredded
6 eggs


• Rehydrate the mushrooms according to package instructions. Drain, reserving the water, and roughly chop. Set aside.

• Remove the green portion of the leek and chop the remaining white. Add the leeks, onion, celery, basil and parsley to a food processor and purée.

• Heat ¼ cup olive oil in a large stockpot. Add the leek purée and sweat the mixture over medium-low heat for 2 minutes. Add the carrots and continue to sweat until the mixture starts to dry up and stick to the pan.

• Add the tomato paste and let it toast a bit, about 2 to 3 minutes. Dice the tomatoes and add them to the pot with the can juices.

• Add the red pepper flakes and simmer the soup for a few minutes.

• Add the water, the reserved water from rehydrating the mushrooms, salt and black pepper to taste. Add the spinach, mushrooms and beans and bring to a boil.

• Once the soup reaches a boil, lower the heat and let it simmer for about 45 minutes.

• Set the oven to broil and bring a pot of water with 1 tablespoon of white vinegar to a simmer.

• While the water is heating, slice the bread into 6 pieces about ½-inch thick. Place the slices on a baking sheet, brush each slice with olive oil and sprinkle heavily with Parmesan. Broil until the cheese is melted and the bread is lightly toasted.

• Crack one egg into a small bowl. When the water reaches a low simmer, create a funnel in the water with a spoon.

• Quickly add the egg into the funneled water and let it poach for about 2 minutes. Remove the egg with a slotted spoon and carefully place it into a single-serving soup bowl. Repeat with the remaining eggs.

• Gently ladle the soup over each poached egg. Top with one piece of the cheese toast and serve.