Italian Bean Stew with Parmesan and Bacon

Soak the beans in enough water (at least 5 cups) for one night.

Remove the skin from the onion and garlic. Roughly dice the onion, finely dice the garlic.

Sauté the onion in a saucepan with 1 tablespoon of olive oil, add the garlic and paradeis pulp. Drain the soaked beans and add them to the saucepan with 300 g of tomatoes and the calf’s foot.

Pour in clear soup and cook for about 1 hour, with the lid closed.

Dice the bacon, add it and simmer for another ten minutes, then add the sprig of rosemary and the remaining tomatoes, cook for 5 minutes and season to taste with salt and freshly ground pepper. Remove the calf’s foot.

Coarsely grate the Parmesan cheese. Serve the stew in soup bowls and sprinkle with the Parmesan.

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