Vegetable Egg Soup

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These yummy Italian soup is loaded with healthy veggies.

Shared by svenetos

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

6 servings

Ingredients

3 Tbs. olive oil
2 C. sliced onions
2 red bell peppers, cored, seeded and cut into 1/2-inch strips
2 celery ribs, chopped
1 14-oz. can Italian peeled tomatoes, drained and chopped
1 1/2 tsp. salt
1/2 tsp. pepper
6 C. water
3 eggs
6 thick slices Italian bread, toasted
grated parmesan cheese

Directions

In a large pot, heat oil over medium heat. Cook onions and peppers about 10 minutes. Stir so they do not burn. Add celery, tomatoes, salt, pepper and water. Bring to a boil and cook uncovered for 10-12 minutes. In a small bowl, beat eggs. Pour eggs in a steady stream into soup. Stir. Turn heat off and allow eggs to set. Pour soup over bread in bowl. Sprinkle with parmesan.