Acqua cotta (Tuscan tomato soup)
“This soup from Tuscany has ancient origins and is prepared in various versions with different ingredients. Ours is a simple but tasty recipe.”
Seed and dice the tomatoes and dice the celery. In a pot, lightly brown the celery and onions in a little oil. Add the tomatoes, water, salt and pepper and let simmer at low temperature for about 30 minutes. Lightly toast the bread slices and place them in the soup plates. Shortly before the soup is ready, pour the beaten eggs into the soup plates. Pour the soup on top. Sprinkle with the Parmesan.