SERVES 4 TO 6
This old-fashioned soup with zucchini, cheese, and eggs is served over slices of stale bread. Use small-size zucchini; they are more tender and will cook faster.
2 tablespoons Filippo Berio Extra-Virgin Olive Oil
5 small zucchini, ends trimmed, washed and diced
4 cups hot chicken broth or water
Salt and pepper to taste
1/3 cup grated Pecorino or Parmigiano-Reggiano cheese
Small bunch of basil leaves, torn into small pieces
Heat the olive oil in a soup pot and cook the zucchini until lightly browned. Pour in the broth or water. Season with salt and pepper and cook for 10 minutes.
Whisk together the eggs and the cheese in a bowl and pour it into the soup. Stir well. Stir in the basil. Serve the soup as is or ladled over fried bread slices.
This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.
This recipe is featured in show 1703 - 10-Minute Soups.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"