Ingredients

Servings 6

• ⅝ lb broad beans, peeled
• 3 ½ oz canned tomatoes
• ⅝ lb pasta, short
• 8 cups broth
• 2 oz grated Pecorino cheese
• salt and pepper to taste

For chopped mixture

• 3 ½ oz jowl bacon
• 1 stalk celery
• 1 spring onion
• 1 clove of garlic
• 2 sprigs parsley

Preparation

15 minutes preparation + 45 minutes cooking

Lightly sauté the chopped mixture in a casserole, add the tomato, season with a little salt and a generous twist of pepper, and leave to gain flavor for about 10 minutes.

Add the broad beans, leave to gain flavor stirring for a couple of minutes, and douse with the stock. Before serving, add some “cannolicchietti” (or any other short pasta).

When the cooking is finished, pour the soup into a soup-tureen, and dress with the cheese. Leave the soup to rest for a couple of minutes and serve.