Brussels sprouts stewed in tomato

Cut the Brussels sprouts into 1/2, chop the onions and chop the bacon.

Heat a frying pan with olive oil and fry the chopped garlic to give it a aroma. Once the aroma begins to develop, add the onion and bacon, and stir-fry for about 15 minutes, mixing to prevent burning.

Add the Brussels sprouts and sprinkle with salt and white pepper. Add the white wine and whole tomatoes and stir-fry.

Add 100cc of bouillon and mix occasionally to make it similar for about 10 minutes. If you are experiencing a strong stomping up along the way, add some bouillons as appropriate. It's best to keep the entire ingredients in the soup at all times.

Season with salt and white pepper, add olive oil and remove from heat. Serve it in a bowl and sprinkle it with Parmesan cheese and Italian parsley to finish off.