Soup Of Broad Beans And Ribs

Preparation:

Preparation: Soak the broad beans in a bowl full of cold water for twelve hours, then peel them, rinse them under running water and dry them. Remove the rind from the bacon and chop it finely, then place it in a saucepan with the already hot oil and fry it for 4-5 minutes over moderate heat. When the bacon is well browned, add the chopped onions and parsley and a cup of tomato sauce. Stir with a wooden spoon and cook for about 10 minutes over low heat. In the meantime prepare the ribs: trim them on the root side using a very sharp knife and remove the ribs that are too hard or damaged. Remove any filaments from the others and wash them under running water, then let them drain, dry them and cut them into small pieces. Put the latter in the casserole with the tomato sauce, add the broad beans and leave to infuse together for a few minutes. Pour a liter of hot water into the container, add salt and pepper and cook over high heat until the soup begins to boil. At this point, lower the heat to a minimum and let it simmer gently for about 2 hours, taking care to mix from time to time with a wooden spoon. At the end of cooking, remove the casserole from the heat, transfer the preparation into a hot tureen and bring to the table together with the slices of homemade bread, toasted in the oven at 200 degrees for about 5 minutes.