Bread Soup with Beans and Bacon

4 Slices of bacon

400 g of already cooked borlotti beans

200 g of peeled tomatoes

1 carrot

Half an onion

1 stalk of celery

Broth

Rosemary

300 g of stale bread

Grated Parmigiano Reggiano

Extra virgin olive oil

Salt

Pepper

Description

The bread soup with beans and bacon is a recipe from tradition of rural cuisine, it was prepared in the countryside and served on the tables of the most humble families.

Like many other recipes from Italian cuisine, the bread soup with beans and bacon has been dusted off in modern times and revisited with more precious ingredients and more complex cooking techniques.

Here is the traditional recipe for bread soup with beans and bacon, a perfect comfort food for cold winter days.

Procedure

Make a very fine chop of celery, carrot and onion and then sauté the vegetables in a pan with a drizzle of extra virgin olive oil, along with the bacon cut into strips. Then add the crushed peeled tomatoes with a fork, the beans drained from their vegetable water and a ladle of broth.

Cook the soup for 15 minutes adjusting the salt and pepper.

In the meantime, cut the stale bread into cubes and arrange it on the bottom of another pot. Cover the bread with the bean and bacon soup, add the broth until all the ingredients are well covered and cook over low heat for 20 minutes until the bread has softened.

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