The Great Soup

From Julie Backus' "Italian Cooking"

• Ready In: 1 hr
• Serves: 8
• Yields: 6 cups

Ingredients

• 3  tablespoons butter
• 2  lbs  assorted fresh vegetables (beans, carrots, string beans, celery, mushrooms, chard, cabbage, onions)
• 1  cup white beans, soaked for 24 hours
• 4  tomatoes, ripe
• 2  eggs

Directions

1. Wash vegetables.
2. Cut vegetables into medium pieces.
3. Steam vegetables with butter until tender.
4. Add water (to cover) and beans.
5. Season to taste.
6. When ready to serve, beat two egg whites until stiff in a serving bowl.
7. Add egg yolks to the soup with some additional butter.
8. Pour boiling soup on top of egg whites.
9. Garnish with parmesan cheese.