Bread and lard soup is a traditional dish of Tuscan cuisine. Its origin dates back to the Middle Ages, when it was considered a hearty and nourishing meal for peasants working in the fields. Today it is still greatly appreciated for its rich and intense flavor. The soup is made with slices of Tuscan bread, lard, onion, broth, and grated Parmesan cheese. It is a simple dish but with an irresistible flavor.
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Slice the onion and chop the lard and put them in a casserole
Cook until the onion is browned and the lard has almost completely melted
Bring the broth to a boil
Slice the bread
Arrange the bread slices in 4 bowls with the lard and onion dressing, 2 ladles of boiling broth, a knob of butter, and Parmesan
Serve very hot
Pan
Casserole
Knife
Italia, Toscana
| Energy (kcal) | 293.8 |
| Carbohydrates (g) | 38.45 |
| of which Sugars (g) | 3.16 |
| Fat (g) | 11.96 |
| of which Saturates (g) | 4.38 |
| Protein (g) | 6.8 |
| Fiber (g) | 2.02 |
| Sale (g) | 0.96 |
