2 15-ounce cans beans, any kind (or use about 3 1/2 cups home cooked and drained, reserving the cooking liquid)
10 to 12 ounces fresh spinach or other greens (or use frozen), chopped if necessary
4 eggs (or more if you’d like)
Salt and pepper
Instructions
Put 3 tablespoons of the butter or oil in a large pot over medium-high heat. When it’s hot add the onion, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. While they cook, put about 1 cup of the beans on a plate and roughly mash them with a fork.
Add the bay leaves and thyme to the vegetables and stir, then add the vegetable stock and 2 cups water. (If you cooked beans from dried, use the cooking liquid for some or all of the water.) Add the whole and mashed beans and bring the soup to a boil. Adjust the heat so the liquid bubbles gently but steadily and cover. Cook, stirring occasionally until the soup thickens, about 15 minutes.
Add the greens to the pot and adjust the heat so the soup returns to a steady bubble. Cover and cook until the greens are tender (and thawed if you used frozen). This will take 5 to 10 minutes, depending on what you used.
While the greens cook, fry the eggs. Put the remaining tablespoon of butter or oil in a large skillet, preferably nonstick, over medium heat. When the butter has melted or the oil is hot, swirl it around the pan until the bottom is coated. Crack the eggs into the skillet. As soon as they start to set, use a fork to poke at any thick parts of the whites so they spread into a more even layer, then sprinkle with salt and pepper. The eggs are done when the whites are completely firm and opaque, even around the yolk, 2 to 3 minutes. (If you like them less runny, cook them for 1 or 2 minutes longer.) Remove the eggs from the heat.
Taste the soup and add salt and pepper to taste. Divide the soup among bowls and top each with a fried egg. Use a soft spatula to scrape the remaining butter or oil from the skillet over the eggs and serve.