Acquacotta ("Cooked Water" Soup)

Serves 6

1/4 cup extra virgin olive oil
1 lb. onions, sliced
2 celery stalks, finely chopped
2 carrots, finely chopped
1 lb. plum (egg) tomatoes
12 very thin slices of firm, coarse-textured bread
6 cups water
3 eggs
salt and freshly ground pepper

1. Heat the oil in a large saucepan and sauté the onions over moderate heat until translucent. Add celery and carrots. Put tomatoes through a food mill held directly over the sauce pan. Simmer the mixture over low heat for about 30 minutes.
2. Meanwhile, toast the slices of bread in a 375°F (190°C) oven. Place them on the bottom of a soup tureen. Add the water to the tomato mixture and simmer for 5 minutes.
3. Beat the eggs in a bowl, add salt and pepper and pour over the bread slices. Add the soup and let stand for 5 minutes to allow the bread to absorb the flavors. Serve hot sprinkled with chopped parlsey, if desired.