Vegetable soup from the Maremma

Ingredients for 4 servings:

• 3 m.-large onion(s), red
• 1 bell pepper(s), yellow
• 1 stalk(s) celery
• 3 tomatoes, ripe
• 8 slices of stale Ciabatta
• 3 eggs, very fresh
• olive oil
• 800 ml water, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Acquacotta

Clean and slice the onions, bell peppers, and celery. Peel the tomatoes. Sauté the onions in a little oil until golden brown. Add the bell peppers, celery, and tomato pulp and simmer gently for about 45 minutes. Add the hot water during the last 10 minutes. Meanwhile, toast the bread slices in a little oil and arrange in deep bowls. Spread the briefly beaten eggs over the bread and ladle the soup over the top. Let it simmer briefly (for a few seconds) before serving. Variation: Add strips of savoy cabbage, leek rings, red bell pepper strips, or similar to the vegetables, and sprinkle a few Parmesan shavings over the soup.