Spire in the Storm Soup

Ingredients

• 2 liters vegetable stock
• 2 cans diced tomatoes (400 g each)
• 2 large carrots
• 2 celery stalks
• 1 zucchini
• 1 onion
• 2 cloves garlic
• 100 g small pasta (e.g. ditalini)
• 200 g white beans (drained)
• 4 eggs
• 2 tbsp olive oil
• 1 bay leaf
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley (optional)

Method

1. Peel and chop the onion and garlic. Dice celery and zucchini. Dice 1.5 carrots, reserve half a carrot for the spire.
2. Heat olive oil in a large pot. Sauté onion and garlic for 2 minutes. Add celery, zucchini, and carrot cubes, cook 3 minutes.
3. Add diced tomatoes, stock, bay leaf, and oregano. Bring to a boil, simmer for 10 minutes.
4. Add pasta and white beans. Cook 10 more minutes until pasta is done.
5. Meanwhile, hard-boil the eggs (8 minutes). Rinse, peel, and halve them.
6. Cut the reserved half carrot into thin sticks, about 5 cm long.
7. Ladle soup into a large bowl or deep plates. In the center, build a 'spire' by stacking three halved eggs (rounded side up), inserting carrot sticks between layers to resemble a spire.
8. Garnish with fresh parsley.

Serving notes

• Serve with crusty bread for extra comfort.
• Keep the spire upright in the middle for effect.
• Add extra olive oil for a glossy 'rain' look.