Soggy Bread Soup
Soggy Bread Soup, better known as Tuscan vegetable soup, is filled with hearty veggies and supported-or topped-with crunchy Italian bread. If you're looking for easy soup recipes, this is a good staple...and an all-around crowd pleaser.
Ingredients
- 1/2 cup olive oil
- 1 celery stalk, minced
- 1 small carrot, minced
- 3 small onions, minced
- 1/2 small hot pepper, crumbled
- salt to taste
- 2 pounds beet greens or spinach, stemmed, washed and coarsely chopped
- 1 pound ripe tomatoes, peeled and chopped
- 1 pound vegetable mix (peas, beans, bell peppers, artichoke hearts, etc.)
- 1 1/2 quart boiling water
- 5 eggs, beaten in a bowl
- 1/2 cup grated pecorino Toscano
- 1/2 teaspoon salt
- thinly sliced toasted Italian bread
Instructions
- Set a heavy bottomed pan on the stove. When it's hot, add the oil, celery, carrots, and onion. Mix to combine. Season the mixture with chili pepper and salt.
- When the onions have turned translucent, add the greens. Cover and cook over low heat till the greens have wilted, then add the tomatoes and vegetable mix.
- Simmer for about twenty minutes, then add the boiling water. Check the seasoning, and simmer for another twenty minutes.
- Meanwhile, mix the eggs and cheese together, adding salt to taste.
- Line the bottoms of your soup bowls with thinly sliced toasted bread and spoon the beaten egg mixture over the bread. Ladle soup into bowls.
