Angela's Italian Recipe for Vegetable and Egg Soup

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.

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