Peel tomatoes, onion and garlic, then finely chop garlic, onions, tomatoes, parsley, celery, carrots and bacon until a paste is formed.
Heat the oil and butter in a saucepan, then put it all together with the minced meat in the saucepan and fry for 15 minutes.
Then add the clear soup and simmer on low heat for 1 hour. Season to taste with salt and freshly ground pepper.
Cook the croissants in the soup until “al dente”. Fold in butter and parmesan before serving.
Cook the pasta in the soup.
Our tip: Use young, tender carrots!
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