Mama Teresa's Vegetable Soup
A hearty Italian-style vegetable soup made with fresh tomatoes, zucchini, potato, and aromatics, finished with a savory egg and Parmigiano-Reggiano cheese mixture. This comforting soup combines garden vegetables with herbs for a nourishing meal.
Ingredients
- •6 oz plum tomatoes
- •2 tablespoons extra-virgin olive oil
- •1 small onion
- •1 large yellow potato
- •2 medium zucchini
- •1 rib celery
- •3½ cups water
- •1½ tablespoons fresh basil
- •1½ tablespoons fresh flat-leaf parsley
- •1 teaspoon dried oregano
- •1¼ teaspoons coarse gray sea salt
- •¼ teaspoon coarsely ground black pepper
- •1 large egg
- •2 tablespoons Parmigiano-Reggiano
Cooking Instructions
- 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.
5 min
- 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.
5 min
- 3.
Meanwhile, peel potato and cut into 1/4-inch dice.
3 min
- 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.
35 min
- 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.
5 min