Tuscan Vegetable Soup (acquacotta)

1. 1

   Place the toasted bread in two soup bowls.

2. 2

   Place the onion and celery in a 3-quart, heavy-bottomed, nonreactive pot.

3. 3

   Drizzle with extra-virgin olive oil and stir to coat.

4. 4

   Cook over a medium-low heat, or until the onion is translucent but not brown.

5. 5

   Add Swiss chard (or porcinis, if using) and stir briefly to wilt.

6. 6

   Add hot pepper, tomatoes, and simmering water.

7. 7

   Season lightly with salt and cook over a low heat (barely a simmer) for 20 minutes, until vegetables are very soft.

8. 8

   As vegetables are cooking, bring about an inch of water and a half teaspoon of salt to a boil in a deep skillet.

9. 9

   At the end of the vegetables' cooking time, turn the skillet heat down to a gentle simmer.

10. 10

    Add the parsley to the soup.

11. 11

    Break the eggs into a small bowl, one at a time, and slide them into the simmering water.

12. 12

    Cook for about 3 minutes, until the whites are set, but the yellow is still runny.

13. 13

    When done, use a large slotted spoon to place one egg on each toast slice in bowls.

14. 14

    Ladle broth and vegetables over each egg and top with a generous sprinkling of the cheese.

* Per serving · 4 servings · Values may vary.