We have the Italians to thank for bringing this humble soup into our kitchens.


prep 0:15       total 0:35


6 servings



70g/2.5oz white onion, diced
120g/4.25oz roma tomatoes, diced
120g/4.25oz carrots, diced
70g/2.5oz celery, diced
100g/3.5oz bell pepper, diced
30ml/1fl oz olive oil
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1 tbsp. fresh flat leaf parsley, roughly chopped
1500ml/1.5 quarts vegetable stock
2 pcs. bay leaf
Fried egg for serving
Bread (guten-free optional) for serving


1. Heat olive oil in a stock pot.
2. Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes.
3. Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes.
4. Put bread slices in serving bowls and top with fried egg.
5. Ladle soup over the bread.

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