Bread Soup (Zuppa di Pane)
Instructions
Leave to soak the beans overnight.
Drain them, put them in a pot, cover with cold water and bring to cooking very slowly.
In another pan heat four tablespoons of olive oil and insaporitevi ham, onion, garlic, celery, carrot and parsley.
When they have browned add the cabbage into strips, chopped beets and potatoes into chunks.
Adjust salt and pepper, add two tablespoons of tomato paste, two ladles of beans, cover and bring to a medium heat cooking.
As soon as the beans are ready to toss them in the Pan, pour knitting mill of the vegetables, stir and simmer some more.
Distributed in a tureen the thin cut bread slices, pour over the boiling soup and let it sit in the warm for about 20 minutes so the bread absorb most of the liquid.
Dress with olive oil.
Ingredients and dosing for 4 persons
- 400 g of stale bread
- 250 g of cannellini beans
- 50 g of ham
- 1/2 onion
- 2 cloves of garlic
- 1 carrot
- 1 costa of celery
- 1 sprig of parsley
- 1/2 cabbage
- 1 bunch of beets
- 2 potatoes
- 2 tablespoons of tomato paste
- Olive oil
- Salt
- Pepper