This simple but very delicious Italian soup is filled with veggies and enriched with a stracciatella mixture of eggs, finely grated cheese and parsley. Stirred through at the end it gives the soup added protein, extra nutrition, a velvety texture and lots of flavour.
The soup reheats and freezes very well so if you make a big pot on a Sunday evening you will be set for quite a few lunches and dinners throughout the week.
The vegetables can be varied with any that you like and are in season. Spinach, silverbeet, cannellini beans, borlotti beans, cabbage, peas or green beans would all be lovely additions.