Tomato soup with bean purée

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How to cook tomato soup with passata, an easy recipe for a bean soup with ripe tomatoes and bacon, seasoned with olive oil.


Ingredients for 4 people

- 300 gr. dried borlotti beans put in water and soaked for one night, or 600/700 gr. of fresh beans

- 1 clove of garlic


- 600 gr. of ripe tomatoes, peeled without seeds

- 50 gr. bacon or lard

- stale homemade bread


- half a glass of olive oil

- salt

How to prepare tomato soup with passata

Boil the beans in water together with a clove of garlic and a little oil.


Make a tomato sauce by cooking the chopped tomatoes together with half a glass of oil and bacon, or the chopped lard for ten minutes.

For each dish, put a layer of homemade stale bread cut into small pieces, sprinkle it with the cooking broth of the beans, a few tablespoons of the tomato sauce and cover it with the cooked beans.

Recommended readings
  • How to make ricotta and spinach tortelli from Maremma
  • Timbale of rice and baked eggplant
  • Tagliatelle with saffron sauce and mussels
  • Pasta with gorgonzola and cooked ham
  • Tagliatelle with shrimp and peppers

Salt and season with a drizzle of raw olive oil.

Considerations
Pappa col pomodoro is an excellent first course especially if cooked with freshly picked fresh tomatoes from the garden.

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Tags: First classics
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