Wash the product and leave it to soak for an hour. Drain, put it in 2 liters of cold water and bring to a boil. Simmer for about 40 minutes. Salt at the end of cooking, season with extra virgin olive oil and serve with a bay leaf and toasted bread. If you prefer you can add a sauté of celery, carrot, onion, tomato. The soup can also be served as an appetizer (after cooking and draining), or on croutons of bread, passed to passatutto, such as bruschetta.