Soup with croutons
Instructions
Must be chopped parsley.
Heat the oil in a saucepan and sauté for 5 minutes the onion and Bacon chopped it.
Add the vegetables.
If you are using frozen ones, put them in the Pan just removed from the freezer and let them thaw, over medium heat, stirring occasionally.
When they are well soaked with the stock exchange and combine the other ingredients except the pasta and the parsley, and let simmer for 10 minutes.
Add tinsel and, when they are cooked, add the chopped parsley.
Meanwhile prepare croutons.
Cut the bread slices, creating a pocket in which to insert the slices of cheese.
Press lightly and then toast under the grill for a few minutes on both sides.
Remove the rind and cut the slices of bread into cubes.
Serve with hot soup, ben.
Suggested wine: Lambrusco.
Ingredients and dosing for 4 persons
- Pepper
- Salt
- 50 g of emmenthal cheese
- 2 thick slices of bread
- 2 tablespoons of parsley
- 50 g of any type pasta
- Spray 1 of worcester sauce
- 2 tablespoons of olive oil
- 400 g of tomato pulp
- 60 cl of broth
- 1 onion
- 3 slices bacon
- 200 g of vegetables