Thick kale and bean soup with toast

Ingredients:

• 1.5 cups chicken or vegetable broth
• 4 eggs category CO
• 55g (about 1/3 cup) grated sharp cheddar cheese
• 4 slices of whole grain bread
• 2 tbsp. l. olive oil
• 1/2 small red onion, chopped
• 2 teaspoons soy sauce
• Salt and ground black pepper
• 1 bunch (about 10 cups) kale leaves, torn into 5cm pieces (stems removed)
• 2 cans (425g each) of red kidney beans and pinto beans (drain the brine from one can, rinse the beans, and leave the brine in the other)
• Your favorite hot sauce, for filing

Preparation:

1. Heat a tablespoon of oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes.
   
   Add the beans and the reserved brine from one jar, chicken broth, soy sauce, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a boil, add the cabbage, and stir until it changes color. Bring to a simmer again and cook until the cabbage is tender and the contents of the pan have thickened slightly, about 15 minutes. Remove the pan from the heat, cover, and keep warm.
2. In a large nonstick skillet, heat the remaining tablespoon of oil. When hot, crack the eggs into the skillet and cook until the whites are set, about 2 minutes. Season each egg with pepper, cover the skillet, and cook until the whites are fully set but the yolks are still runny, about 2 minutes more. Remove the skillet from the heat.
3. Preheat the oven to 350 degrees F. Place cheese on each slice of bread and grill until melted. Cut each slice into quarters.
   
   Divide the finished dish among four deep bowls, place an egg in each, and serve with slices of cheese toast. Serve with hot sauce.