1. Prepare the Aromatics

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, or until the vegetables have softened.

2. Add the Garlic and Tomatoes

Add the thinly sliced garlic to the pot and cook for another 2-3 minutes until fragrant, being careful not to brown it. Stir in the crushed tomatoes, salt, and pepper. Let it simmer for 5 minutes, allowing the flavors to meld.

3. Simmer the Soup

Pour in the vegetable broth. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for at least 20-25 minutes, or until all the vegetables are tender and the flavors have fully developed.

4. Prepare the Bread and Herbs

While the soup simmers, tear the stale rustic bread into bite-sized pieces or toast fresh bread until slightly crisp. Stir the fresh basil and mint into the soup just before serving.

5. Poach the Eggs (Optional)

Gently crack each egg directly into the simmering soup, spacing them out. Cook for 3-5 minutes, or until the whites are set and the yolks are still runny. Alternatively, poach the eggs separately in a pot of simmering water and add them to the soup bowls.

6. Assemble and Serve

Place a portion of the bread in the bottom of each serving bowl. Ladle the hot soup over the bread. Carefully place a poached egg on top of each serving. Drizzle with extra virgin olive oil and generously sprinkle with grated Parmesan cheese. Serve immediately.

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Recipes

Tuscan Sun-Kissed Garlic Broth with Poached Egg

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