Soup of fava beans and coasts

Put soaked beans into a bowl filled with cold water for 12 hours, then mondatele, rinse under running water and dry.

The Bacon rind Private and finely chop finely, then put in a pan with the hot oil and FRY for 4-5 minutes on a moderate heat.

When the bacon is well browned, add the onions and the chopped parsley and a cup of tomato sauce.

Stir with a wooden spoon and cook for about 10 minutes, soft focus.

Meanwhile prepare the coasts: pareggiatele on the side of the root using a sharp knife and remove the ribs too harsh or marred.

Private the other any filaments and wash them under running water, then let them drain, Pat dry and cut into small pieces.

Put them in the pan with the tomato sauce, add the beans and let flavour all together for a few minutes.

Pour into a quart of hot water, add salt and pepper and cook over lively heat until the soup begins to boil.

At this point, lower the heat to low and let simmer gently for about 2 hours, taking care to stir occasionally with a wooden spoon.

When cooked, remove the saucepan from the heat, transfer the preparation in a hot tureen and bring to the table along with slices of bread, toasted in the oven at 200 degrees for about 5 minutes.