Zucchini Soup

Preparation:

Preparation: Put three tablespoons of oil in a saucepan, the onions cut into thin slices, the peeled tomatoes, deseeded and divided into four wedges, the matchstick zucchini. Cook over medium heat for about 20 minutes. Add the broth, adjust the salt, bring to the boil, reduce the heat and simmer until the courgettes are rather limp. At this point switch off, add the beaten egg with grated cheese and salt to the soup, stirring quickly. Pour over the slices of toasted homemade bread and serve.