Bean Soup

Ingredients

• 300g of cannellini beans (or borlotti beans)
• 2 onions
• 2 carrots
• 2 celery stalks
• 200g of pancetta
• 2 liters of beef broth
• 200g of lentils
• 1 bottle (750ml) of white wine
• salt and pepper to taste
• 100g of slices of Tuscan bread
• 2 tablespoons of olive oil

Method

1. In a large pot, sauté the onions, carrots, and celery in olive oil.
2. Add the pancetta and sauté for a few minutes.
3. Add the beans, lentils, and beef broth, bringing to a boil.
4. Simmer for 1 hour or until the beans are soft.
5. In another pot, toast the bread slices in white wine and salt.
6. Serve the hot soup, accompanied by the crispy bread slices.
7. Season to taste with salt and pepper.