• 2 tablespoons olive oil
• 1/2 of an onion, chopped
• 2 garlic cloves, minced
• Salt and freshly ground pepper
• 1/2 bunch broccoli rabe (about 1/2 pound), trimmed and coarsely chopped
• 1 cup cooked Rancho Gordo heirloom white beans, such as Alubia Blanca or Marcella, with bean broth
• 2 eggs
• 1 tablespoon white vinegar

Serves 2

1. In a large Dutch oven or pot, heat the oil over medium. Add the onions and garlic; season with salt and pepper. Cook, stirring frequently, until the onions have softened, 8 to 10 minutes. Add the broccoli rabe; cook until wilted, 2 to 3 minutes.
2. Add a total of 4 cups of liquid (bean broth, vegetable broth, and/or water). Season with salt and pepper. Bring to a boil, and reduce heat to medium-low. Cook, stirring occasionally, until the broccoli rabe is tender, 10 to 15 minutes. Add the beans; simmer until warmed through, about 5 minutes. Taste and adjust seasonings.
3. Next, poach the eggs: Fill a medium saucepan with water and add a pinch of salt. Heat the water over medium heat. When the water is barely simmering, carefully crack the eggs and slide them one at a time into the water. Cook until the whites are just set and the yolks are still soft, 2 to 3 minutes. 
4. Ladle the soup into bowls, and top each with an egg.