2 tbsp. olive oil
2 tbsp. butter
1 onion, chopped
2 zucchini, chopped
2 carrots, sliced
2 celery stalks, sliced
1 bay leaf
1 tsp. basil
1/2 tsp. oregano
8 to 10 c. chicken broth
6 romaine leafs, shredded
4 eggs
Freshly grated Parmesan cheese

Heat butter and oil in soup pan, add all ingredients down to and including oregano. Cook, stirring occasionally until vegetables are wilted, about 15 to 20 minutes. Add romaine and chicken broth and boil until vegetables are tender, 20 to 30 minutes.

Whisk egg lightly in bowl. Remove soup from heat. Gradually and slowly stir in eggs to form thin threads. Serve immediately and pass grated Parmesan to top.