The soup with bread is a poor recipe from the rural tradition of Ciociara, it was a special dish also to be served, if necessary, to the pilgrims travelling to the holy sites.
The soup is still prepared according to tradition and vegetables in season are used.
Ten slices of stale bread, 300 g of chard, 300 g of chicory, 200 g of chickpeas, 200 g of broad beans, 200 g of lentils, 1 carrot, 1 ripe tomato, 1 stalk of celery, half an onion, 1 chili pepper, a clove of garlic, 1.50 liters of water, 100 g of grated Pecorino cheese, olive oil and salt.
Let the broad beans, beans, lentils and chickpeas in lukewarm water for at least twelve hours. Peel the vegetables, wash and cut them into strips. Slice and fry the onion, garlic and chili pepper in a pan, add chopped vegetables, celery and carrot, the legumes, the tomato and the water. Then add salt and cook for about one hour, covering the pan. Lay the slices of bread in an earthenware pan then pour the soup and sprinkle with cheese. Continue laying more slices of bread and pouring until all ingredients are used. Sprinkle the cheese on the final layer and wait at least fifteen minutes before servings.