1 bread slice, crusts removed 150 g/5 oz minced veal
1 egg yolk 50 g/2 oz Parmesan cheese, freshly grated
1 slice cooked ham, chopped
1.5 litres/2 1/2 pints Meat Stock
salt and pepper


1.Bring the stock to the boil. Heat 3 table- spoons of the olive oil in another pan, add the onion and garlic and cook over a low heat, stirring occasionally, for 10 min- utes until lightly browned.
2.Add the beans, chickpeas, lentils and barley and cook for a few minutes. Pour in the stock, bring to the boil and boil vigorously for 15 minutes.
3.Reduce the heat to medium and cook for 1 1/2 hours.
4.Season with salt and pepper and stir in the remaining oil, then ladle into a soup tureen and serve.

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