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Vegetable Soup Friuli Style (Veneto)



Dry white (haricot) beans- 1 1/2 cups

Savory or firm white cabbage- 1/2 head

Garlic- 1 clove

Parsley- 2-3 sprigs

Pork fat- 3 tbsps

Onion- 1 small

Sage - 2 leaves

Celery - 1 bunch

Salt and pepper

Grated parmesan cheese


Soak the beans overnight or for several hours. Wash the cabbage and shred it finely, discarding any damaged leaves. Mix the garlic, parsley, pork fat, onion and sage leaves on a board, and chop finely - this makes what the Italians call a pestat. Wash, trim and chop the celery.

Cook the beans in water without salt until tender. Add the cabbage and celery, the pestat, salt and pepper and make the liquid up to 10 cups with boiling water. Cover the pan and cook slowly for 1 hour. Serve the soup sprinkled with parmesan cheese.

Serves 6.

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