First, prepare the vegetable broth with fresh vegetables and keep it warm. Chop the celery, carrot and onion finely, heat the oil in a saucepan, and add the rosemary. Add the guanciale Tagliette and brown well. Remove the rosemary and add the diced potato and all the beans. . Mix everything well and pour in the hot broth, add salt and pepper to taste. Cook for at least 1 hour and a half on a low heat from when the broth comes back to the boil. Once ready, prepare the eggs.
Pour some water into a large saucepan, put it on a moderate heat and pour in the white wine vinegar and sea salt. When the water begins to boil slightly, lower the heat to low and use a whisk to create a vortex in the water, making sure you always whisk in the same direction. Break an egg into a small bowl and pour it into the centre of the vortex. Cook the egg like this for 2 minutes. Drain it with the help of a slotted spoon and serve with your mixed bean soup. Add other previously browned guanciale Tagliette and serve with slices of toasted rustic bread.