White bean soup

Use soft, boiled white beans.

Cut the bacon into bite-sized pieces, and slice the poilawon and onions into thin slices.

Melt the butter in a hot pot and fry the bacon, poirot and onions.

Once the onions are soft, add the white beans and lightly fry. Add the bouillon soup to make the beans go to and simmer for about 30 minutes.

After 30 minutes, while the beans are still warm, use a spatula to sip the soup and return it to the pot.

Add [A] and stir well.

Pour it into a plate, pour in olive oil and topped with Italian parsley to finish. Serve with Melba toast.

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- White beans
- 300g
-
- bacon
- 30g
-
- Poirot onion
- 50g
-
- Onion
- 50g
-
- butter
- 10g
-
- Bouillon soup
- Appropriate amount
-
[A]
- milk
- 200cc
-
- Olive oil
- 1 tablespoon
-
- Chop garlic
- 1/3 tsp
-
- salt
- Small amount
-
- For finishing olive oil
- Appropriate amount
-
- Italian parsley finish
- Appropriate amount
-
- For finishing Melba toast
- Appropriate amount