Vegetable Soup from Maremma
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 medium onion (s), red
- 1 bell pepper (s), yellow
- 1 stick celery
- 3 tomato (s), ripe
- 8 slices ciabatta, stale
- 3 egg (s), very fresh
- olive oil
- 800 ml water, hot
Print Recipe
Pin Recipe Instructions
- Clean the onions, peppers and celery and cut into strips. Peel the tomatoes.
- Sweat the onion in a little oil until golden. Add paprika, celery and tomato pulp and slowly simmer for about 45 minutes. Add the hot water in the last 10 minutes.
- Meanwhile, toast the bread slices in a little oil and arrange on deep plates. Spread the eggs, which have only been beaten briefly, over it and scoop the soup on top. Let sit briefly (a few seconds) before serving.
- Variation: Add savoy cabbage strips, leek rings, red pepper strips or similar to the vegetables and sprinkle a few parmesan shavings over the soup.
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