Directions

• 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.