Serves 6
Notes
You can also serve this soup ladled into ovenproof bowls with a slice of toasted bread in the bottom. Break an egg into each, and bake at 375 degrees until the eggs are set to your liking, 10 to 15 minutes. This works well if you have guests over; they all get their own bowls hot from the oven. Even without the eggs, this stands alone as a hearty vegetable soup.
Ingredients
- 1 medium onion, cut into chunks
- 1 large carrot, cut into chunks
- 2 stalks celery, cut into chunks
- 1 cup loosely packed fresh Italian parsley leaves
- 4 garlic cloves, crushed and peeled
- 1 bunch white-stemmed Swiss chard, trimmed, tender stems and leaves separated, stems chopped, leaves coarsely chopped
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons tomato paste
- Kosher salt
- Peperoncino flakes
- 2 fresh bay leaves
- 6 large eggs
- 6 slices country bread, toasted
- 1/2 cup freshly grated Grana Padano
Directions
Put the onion, carrot, celery, parsley, garlic, and chard stems in the work-bowl of a food processor. Process to make a smooth paste or pestata. Heat the olive oil in a shallow Dutch oven over medium-high heat. Add the pestata, and cook, stirring, until the pestata dries out and sticks slightly to the bottom of the pot, about 10 minutes. Make a space in the pan, and add the tomato paste to that spot. Cook and stir the tomato paste there for a minute; then stir it into the pestata. Add 3 quarts cold water. Season with 2 teaspoons salt and a liberal amount of peperoncino. Add the bay leaves. Bring to a rapid simmer, and cook until reduced by about a third, about 40 minutes.
Add the chard leaves, and simmer until they’re tender, about 15 minutes. Bring the soup to a light boil, and break in the eggs, leaving space between them. Cover, and simmer until the whites are set and the yolks are still runny, about 8 minutes.
To serve, remove the bay leaves, and put a slice of toasted bread in each bowl. Spoon in an egg, and ladle the soup over the bread and egg. Sprinkle with the cheese, and serve.
