Vegetable and Egg Soup
(Zuppa di Verdure e Uova)
Ingredients:
6 oz plum tomatoes (2 or 3 medium)
2 tablespoons extra-virgin olive oil plus additional for serving
1 small onion, chopped
1 large yellow-fleshed potato (1/2 lb)
2 medium zucchini (3/4 lb total), quartered lengthwise, then cut crosswise into 3/4-inch pieces
1 celery rib, cut into 1/2-inch pieces
3 and 1/2 cups water
1 and 1/2 tablespoons chopped fresh basil
1 and 1/2 tablespoons chopped fresh flat-leaf parsley
1 teaspoon dried oregano, crumbled
1 and 1/4 teaspoons coarse sea salt
1/4 teaspoon coarsely ground black pepper
1 large egg
2 tablespoons finely grated Parmigiano-Reggiano cheese plus additional for serving
Directions:
Cut a shallow "X" mark in bottom of each tomato with a sharp paring knife and blanch tomatoes in a 2 to 3-quart saucepan of boiling water 20 seconds.
Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel, beginning from scored end, with knife, then seed and chop.
Heat olive oil in a 4-quart heavy pot over moderately high heat until hot but not smoking.
Add onion and tomatoes, then reduce heat to moderate and cook, stirring occasionally, until onion is softened, 4 to 5 minutes.
Meanwhile, peel potato and cut into 1/4-inch dice.
Add potato to onion mixture along with zucchini and celery and cook, stirring occasionally, 5 minutes.
Add water, herbs, sea salt, and pepper and bring to a boil, uncovered.
Reduce heat and simmer, uncovered, stirring occasionally, until vegetables are very tender, 30 to 35 minutes.
Remove from heat.
Whisk together egg and cheese in a bowl until combined well, then add to soup in a stream, stirring.
Divide among 4 bowls and serve with olive oil and cheese. Makes 4 first-course servings.