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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 pound 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

  1. 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.
     
  2. 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. 
     
  3. Simmer for about twenty minutes, then add the boiling water.  Check the seasoning, and simmer for another twenty minutes.
     
  4. Meanwhile, mix the eggs and cheese together, adding salt to taste.
     
  5. 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.

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