6 courgettes, cut into thin batons 3 onions, thinly sliced
500 g/1 lb 2 oz tomatoes, peeled, de-seeded and chopped 3 tablespoons olive oil
1 litre/1 3/4 pints Meat Stock
40 g/112 oz Parmesan cheese, freshly grated
4 country-style bread slices, lightly toasted


1.Put the courgettes, onions, tomatoes and olive oil into a saucepan and cook over a medium heat, stirring occasionally, for 20 minutes.
2.Pour in the stock, season with salt and bring to the boil. Reduce the heat and simmer for about 20 minutes until the courgettes are falling apart. Beat the egg with the Parmesan and a pinch of salt.
3.Remove the pan from the heat and stir in the egg mixture. Put a slice of toast in each of 4 soup bowls and ladle in the soup.

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