Instructions: Heat the oil in a heavy soup pot and saute the onions, pepper, garlic and celery over moderate heat until softened and lightly colored, about 15 minutes. Add the tomatoes, wine and water and simmer for 5 to 10 minutes. Correct seasoning with salt and pepper.

Beat the eggs until smooth with a light seasoning of salt and pepper and stir in the cheese. Remove soup from heat and quickly stir in the egg mixture to form egg "ribbons". Ladle soup into warm bowls over toast slices. Garnish with chopped herbs.

This recipe yields 6 servings.

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