Spring Minestra

Ingredients
4 servings

1.5 Kg. small zucchini
1 white onion
80 grams butter
3 eggs
Parmesan cheese
½ bundle of parsley
2 pieces of garlic
½ loaf bread
2 tablespoons olive oil
Salt and pepper

Preparation

Wash the zucchini and cut into even dices. Peel the onion and cut it into pieces; fry in olive oil and butter. Add the zucchini dices and cook for about 10 to 20 minutes covered, adding water. Add salt and pepper to taste.

Cut 4 slices of loaf bread and toast them. Rub the slices with the garlic pieces and put them away. In a separate bowl, break the eggs, add the chopped parsley, and salt and pepper to taste. Whip and pour the egg mixture into the zucchini arrangement, mixing with a wooden spatula.

Grate the Parmesan cheese over the soup. Put the minestra in soup plates with the bread and if