Ingredients
- 500 g mixed wild herbs (radish greens, chicory, cicerbite, nettles, borage, wild chard, wild mustard)
- 2 L water (approximately)
- 1 large onion (blonde or red)
- 2 celery sticks
- 1 large carrot
- 1 jar peeled tomatoes or 300 g tomato purée
- 300 g Tuscan bread or sourdough bread
- Pecorino Toscano cheese to taste
- 4 large eggs
- Extra virgin olive oil to taste
- Salt or vegetable bouillon
- Black pepper to taste
Instructions
- Wash the wild herbs thoroughly and shred them.
- Finely slice the onions, celery, and carrot.
- In a large pot, heat 2 tablespoons olive oil with a splash of water. Add the sliced vegetables and cook for 5–6 minutes.
- When the onions soften, add the herbs, seasonings, and tomatoes diluted with hot water. Cover and cook over low heat for 30 minutes, adding more water as needed.
- Taste and adjust salt after cooking.
- Cut the bread into thick slices, toast under the broiler, and place one or two slices in each bowl.
- Poach the eggs separately or crack them into the hot soup just before serving.
- Pour the soup over the bread, sprinkle with grated pecorino, add black pepper, and finish with olive oil.
Notes
- Spinach, kale, or Swiss chard can replace wild herbs.
- Add chili for a spicy version.
- A bit of vegetable stock enriches the broth.
- Add an extra egg per serving for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 260
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 190 mg
