Tomato and Sweet Pepper Soup (Tuscany)

Soups

Ingredients

Olive oil - 1/2 cup

Onions, sliced - 3

Sweet red or green peppers - 1/2 pound

Diced celery - 1 cup

Tomatoes, peeled and chopped - 1 1/2 pounds

Salt and pepper

Boiling water - 9 cups

Eggs -4

Grated parmesan cheese - 3/4 cup

Bread, toasted - 12 slices

Heat the oil in a large heavy pan and saute the onions until soft and transparent. Remove the seeds and cores from the peppers and cut the flesh into strips. Add them to the pan together with the celery and tomatoes, season to taste with salt and cook over a brisk heat for 30 minutes. Pour in the boiling water, check seasoning and boil for 5 minutes.

Beat the eggs until smooth with a pinch of salt and stir in the grated cheese. Pour the soup into a heated tureen and quickly stir in the egg mixture. Ladle into soup bowls over slices of toast. 

Serves 6