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Zucchini Soup with Cheese and Eggs

Minestra di Zucchine con Cacio Uove


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

2 eggs

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.


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