Brussels sprouts stewed in tomato sauce

Cut the Brussels sprouts in half, chop the onion, and dice the bacon

Heat a frying pan with olive oil and fry the chopped garlic until fragrant. Once the aroma comes out, add the onion and bacon and fry for about 15 minutes, stirring to prevent burning

Add the Brussels sprouts, sprinkle with salt and white pepper, add the white wine and whole tomatoes and continue to sauté

Add 100cc of bouillon and simmer for about 10 minutes, stirring occasionally. If the soup is thickening too much, add more bouillon as needed. It is best to keep all the ingredients submerged in the soup at all times

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