Made without stock, this light vegetable soup (which was passed down from Elena's mother) is not only easy to prepare but amazingly flavorful. It really benefits from the final addition of egg and parmesan.
Recipe information
Total Time
1 hr
Yield
Makes 4 first-course servings
Ingredients
Preparation
Step 1
Cut a shallow X 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.
Step 2
Heat 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.
Step 3
Meanwhile, peel potato and cut into 1/4-inch dice.
Step 4
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.
Step 5
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.
