Bread and lard soup is a traditional dish from Tuscan cuisine. Its origin dates back to the Middle Ages when it was considered a substantial and nutritious meal for the farmers working in the fields. Today it is still highly appreciated for its rich and intense flavor. The soup is prepared with slices of Tuscan bread, lard, onion, broth, and grated Parmigiano cheese. It is a simple dish but with an irresistible taste.
Slice the onion and chop the lard and put them in a saucepan
Cook until the onion is golden and the lard is almost completely melted
Bring the broth to a boil
Slice the bread
In 4 bowls, place the slices of bread, the lard and onion mixture, 2 ladles of boiling broth, a piece of butter, and the grated Parmigiano cheese
Serve very hot
Padella
Casseruola
Coltello
Italy, Toscana
| Energy (kcal) | 120.97 |
| Carbohydrates (g) | 18.32 |
| of which Sugars (g) | 0.96 |
| Fat (g) | 4.2 |
| of which Saturates (g) | 1.61 |
| Protein (g) | 3.02 |
| Fiber (g) | 1.22 |
| Sale (g) | 0.31 |
