This simple vegetable soup, a Tuscan specialty, is literally called “cooked water” and is enriched with eggs and served with Parmesan cheese and thick croutons of Italian bread.
3 tablespoons olive oil
2 cups thinly sliced onions
2 red bell peppers, cored, seeded, and cut into ½-inch strips
2 celery ribs, chopped
1 14-ounce can Italian peeled tomatoes, drained and chopped
1½ teaspoon salt
½ teaspoon pepper
6 cups of water
3 eggs
6 thick slices Italian bread, toasted
Freshly grated Parmesan cheese
In a large pot, heat oil over medium heat. Cook onions and peppers about 10 minutes, or until soft, stirring so as not to burn. Add celery, tomatoes, salt, pepper, and water. Bring to a boil and cook uncovered 10 to 12 minutes, or until reduced to 6½ to 7 cups. In a small bowl, beat eggs. Pour eggs in a steady stream into soup. Stir. Turn heat off and allow eggs to set. Pour soup over toasted Italian bread in bowls. Pass a bowl of Parmesan cheese on the side. Serves six.
