Zucchini Soup with Beaten Eggs

This is a vegetarian variation of stracciatella highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese.

Courtesy of Emily Nickerson

Adapted from the Cucina di Magro cookbook by G. Franco Romagnoli

This is a vegetarian variation of stracciatella, an Italian soup traditionally made by stirring beaten eggs into a meat-based broth. This version highlights the soft flavor and texture of zucchini and is enriched by the addition of eggs, butter, and a bit of cheese. Bonus: From start to finish this soup took about 30 minutes to prepare, a perfect option on a night when you’re craving a hot meal and don’t have much time or energy to cook.

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