Ingredients for 4:
Cook the chicory in about 1 litre of water with the chilli, onion and garlic.
Fry the bacon in a separate pan with a little olive oil.
Put the bacon in with the chicory, check if salt is needed and carry on cooking.
Place the slices of toast into serving bowls and pour the soup on top, leave for ten minutes before sprinkling with grated cheese and a drizzle of Mustard oil.
Recipe by Oretta de Vita www.storiedicucina.it