ANDORRA AUSTRIA BELGIUM DUBAI EGYPT ENGLAND FRANCE GERMANY GIBRALTAR INDIA ISRAEL ITALY JORDAN KENYA LESOTHO LIECHTENSTEIN LUXEMBOURG MADAGASCAR MALAWI MOZAMBIQUE THE NETHERLANDS NEW ZEALNAD PORTUGAL SOUTH AFRICA SPAIN SRI LANKA SWAZILAND SWITZERLAND TANZANIA TUNISIA TURKS AND CAISCOS ISLANDS U.S.A. ZIMBABWE

Pisa vegetable soup

Ingredients: half a glass of first quality olive oil, 1 big onion, 4 carrots, 1 stick of celery,

1 tablespoon chopped parsley, 1/4 of black cabbage, 4 courgettes, 1 tablespoon of tomato concentrate, one and half litre meat stock, 300 g boiled white beans.

Salt and pepper. 150 g of finely sliced stale tuscan bread

cooking time: 60 minutes

 

 

chop finely the onion, two carrots, celery and parsley.

Fry the vegetable mixture in first quality olive oil.

When brown, add the dark cabbage, previously finely chopped, the tomato concentrate,

2 more carrots and the 4 courgettes, both of them round cut.

In the end add the meat stock.

Let simmer for 30 minutes on a slow heat.

Pass the boiled beans through a sieve

and add the beans cream to the soup with salt and pepper.

Stir from time to time and cook for a further 30 minutes on a medium heat

until you have a thick soup.

Put the sliced stale bread in a big bowl and pour the soup on it.

Let the soup cool, so that the bread becomes completely soaked.