Chicory soup (2)

Peel the chicory, discarding the larger leaves and marred, then rinse it under the tap until you have deleted all traces of mould.

Place the vegetables in a saucepan, add a quarter teaspoon of salt, and cook for 10 minutes, at moderate heat in covered container, without adding water (just that remained among the leaves from washing).

Spent the time indicated, remove the saucepan from the heat, drain the chicory with a slotted spoon, gently wring it out and put it in a pot with a liter of boiling broth.

Add the pork loin, cut into large dice and small sausage into small pieces, put the lid on and simmer for about 1 hour at moderate heat.

At 10 minutes from the end of the cooking time, place the slices of bread on the oven dish and put them in the oven is already hot (200 degrees) until they are lightly browned (takes about 5 minutes).

When the broth has reduced by half and is the meat that the vegetables are endearing, transferred the preparation in a hot soup and sprinkle with two tablespoons of grated Parmesan cheese.

Serve steaming soup with slices of toasted bread.