Acquacotta (Tuscan Vegetable Soup) - cooking recipe

Ingredients

2 lbs fresh or frozen greens, any will do
1 onion
1 cup celery
1 cup parsley
1/4 cup basil leaves
1/4 cup extra virgin olive oil
1 pinch red pepper flakes, to taste
1 (6 ounce) can tomato paste
9 cups water
1 pinch salt and pepper, to taste
1 -2 garlic clove
1 egg, poached
1 slice toasted rustic bread
parmesan cheese or romano cheese, grated

Preparation

in food processor put in celery, garlic, onion, parsley, and basil; till minced.
in large stock pot, heat EVOO.
Add vegetables from processor and cook til they are soft.
Add tomato paste red pepper flakes, salt and pepper, saute 2 min until the paste is incorporated with the vegetables.
Add the greens and cook for 2 minutes or so.
Add water and bring to a boil.
Lower heat and simmer for 30 minutes.
Place toasted bread in bowl.
Place poached egg on bread.
Spoon soup over both.
Sprinkle with cheese
Enjoy!