Acquacotta

• 70 grams white onion, diced
• 120 grams roma tomatoes, diced
• 120 grams carrots, diced
• 70 grams celery, diced
• 100 grams bell pepper, diced
• 30 milliliters olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried marjoram
• 1 tablespoon fresh flat leaf parsley, roughly chopped
• 150 milliliters vegetable stock
• 2 pieces bay leaf
• 1 piece Fried egg for serving
• 1 piece Bread (guten-free optional) for serving

1. Heat olive oil in a stock pot.
2. Add onions, tomatoes, carrots, celery and bell pepper. Sautee for 3-5 minutes.
3. Add vegetable stock, basil and marjoram. Simmer for 15-20 minutes.
4. Put bread slices in serving bowls and top with fried egg.
5. Ladle soup over the bread.

white onion, roma tomatoes, carrots, celery, bell pepper, olive oil, basil, marjoram, flat leaf parsley, vegetable stock, bay leaf, egg, bread

Taken from food52.com/recipes/74106-acquacotta (may not work)