• Heat some olive oil in a large saucepan.
• Add finely chopped onion, crushed garlic, chopped celery, diced carrots, finely sliced fennel, bay leaf and rosemary branch. Fry gently until the onion is soft and golden.
• Add tomato paste, chopped tomatoes and vegetable stock. Bring to a boil.
• Reduce heat to medium and cook for around 25 mins (vegetables should be soft but still have a bite).
• Add finely chopped cavolo nero to the pan and cook for a few minutes until wilted.
• Rinse and drain cannellini beans. Add to pan and bring everything back to the boil.
• Leave to simmer under low heat. Season to taste with salt, pepper, chilli or espelette pepper.

Start making the poached eggs when you are ready to eat the soup.

• Heat some water in a small saucepan. Add some vinegar to the water. When water is boiling, reduce the heat to a gentle simmer.
• Crack the first egg and place it in a ramekin.
• Whisk the water to create a gentle whirlpool.
• Delicately place the egg into the simmering water.
• Poach the egg for around 3 minutes.
• Remove with a perforated spoon and drain on kitchen paper.
• Repeat with remaining eggs.
• Place soup in a serving bowl with a slice of bread on top.
• Place one poached egg on each slice of bread with a bit of seasoning on top.
• Eat straight away.