Cannellini Beans and Wilted Arugula Topped with Poached Egg

We are trying to do some more Meatless Mondays at our house. This is filling and hearty, but not heavy.

Cannellini Beans and Wilted Arugula Topped with Poached Eggs

Creamy beans, slow cooked to perfection, topped with a poached egg. Meatless Mondays - elevated
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Soak Time: 8 hours
Total Time: 10 hours 45 minutes
Course: Main Course
Cuisine: Italian
Keyword: meatless Monday, poached egg, slow cooked
Servings: 6
Calories: 144kcal


  • large bowl
  • 5.5 quart heavy bottomed pot
  • medium sized pot
  • slotted spoon


Cannellini Beans

  • 1 lb dried cannellini beans
  • 2 stalks celery chopped
  • 1/2 cup fresh rosemary sprigs
  • 1/2 cup fresh thyme sprigs
  • 32 oz vegetable broth
  • 2 shallots peeled, and end trimmed
  • 3 preserved lemons seed removed and coarsely chopped
  • 9 cups water divided
  • 3 cups baby arugula packed
  • 1 1/2 tbsp red pepper flakes

Poached Eggs

  • 6 eggs
  • 2-3 cups water
  • 1 tbsp white vinegar
  • 1 tsp kosher salt


  • In a large bowl, add six cups of water and dried beans (should be enough water to cover beans)
  • Soak for eight hours (I changed the water after four hours, but this is optional)
  • Drain beans
  • Chop celery
  • Peel and trim shallots
  • Chop preserved lemons, removing seeds and set aside
  • In a heavy pot, add beans, celery, shallots, rosemary and thyme sprigs, vegetable broth and 3 cups of water
  • Bring to a boil, then lower heat and simmer for 1 hour
  • Add preserved lemons and red pepper flakes and simmer for another 1 1/2 hours or until beans are fork tender. Add the arugula and stir to wilt. Take off heat and set aside
  • In a separate medium sized pot, bring water to a low boil. Add salt and vinegar
  • With slotted spoon, stir water until a small funnel appears in the middle. Crack eggs into a small bowl (I do them individually, because in spite of having a food blog, I haven't mastered making multiple poached eggs at the same time)
  • Get the small bowl close to the water and drop into the center where the swirling is from the slotted spoon.
  • Gently stir to set egg. Poach for about 3 minutes.
  • Ladle out the beans into a bowl and top with poached egg (remove gently with slotted spoon).


Calories: 144kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1247mg | Potassium: 208mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1249IU | Vitamin C: 9mg | Calcium: 122mg | Iron: 4mg
Tried this recipe?Let us know how it was!