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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 3 |
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From Julie Backus' Italian Cooking Ingredients:
3 tablespoons butter |
2 lbs assorted fresh vegetables (beans, carrots, string beans, celery, mushrooms, chard, cabbage, onions) |
1 cup white beans, soaked for 24 hours |
4 tomatoes, ripe |
2 eggs |
Directions:
1. Wash vegetables.
2. Cut vegetables into medium pieces.
3. Steam vegetables with butter until tender.
4. Add water (to cover) and beans.
5. Season to taste.
6. When ready to serve, beat two egg whites until stiff in a serving bowl.
7. Add egg yolks to the soup with some additional butter.
8. Pour boiling soup on top of egg whites.
9. Garnish with parmesan cheese.
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