1 kilo red onions - 50 g. bacon - 1 carrot - 1 celery stick - 1 Basil leaf
2 tbs. Olive oil - ¼ glass dry white wine - 2 handfuls peas - 1 peeled fava bean
1 liter hot broth - grated pecorino cheese - slightly toasted bread - salt
Slice onions, rinse, and drain.
Chop the bacon, carrot, celery, basil, and sauté in oil without toasting the bacon.
Add the onions, sprinkle with salt, and simmer on low heat until well cooked.
Add the wine and when evaporated add the fava beans, peas, and hot broth.
Bring to a boil and cook until veggies are tender.
Serve the soup with grated pecorino cheese and toasted bread.
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Previsioni meteo Firenze da 3BMeteo