Bread Soup
Recipe first for 4 people based on Stale bread with tomato - cooking method to boil.
Preparation:
Preparation: Leave the beans to soak overnight. Drain them, put them in a saucepan, cover them with cold water and cook them very slowly. In another saucepan, heat four tablespoons of oil and season with the chopped ham, onion, garlic, celery, carrot and parsley. When they have browned, add the cabbage into strips, the chopped chard and the diced potatoes. Season with salt and pepper, add two tablespoons of tomato puree, two ladles of water from the beans, cover and cook over moderate heat. As soon as the beans are ready, pass them through the mill, pour them into the pot of vegetables, mix and simmer a little longer. Arrange the thinly sliced bread slices in a tureen, pour over the boiling soup and leave to rest in the heat for about 20 minutes so that the bread absorbs most of the liquid. Dress it with a drizzle of oil.
Ingredients:
Ingredients: 400 G Stale Bread - 250 G Cannellini Beans - 50 G Raw Ham - 1/2 Onion - 2 Garlic Cloves - 1 Carrot - 1 Stick Celery - 1 Tuft Parsley - 1/2 Savoy Cabbage - 1 Bunch Chard - 2 Potatoes - 2 Tablespoons Tomato Sauce - Olive Oil - Salt - Pepper
Chi è l'autore
Vini consigliati dal sommelier professionista
