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Vegetable Soup Asti Style (Piedmont)

Soups

Ingredients

Amount

Shelled fresh white (haricot) beans........

1 Pound

Water................................................

4 quarts

Cabbage, shredded..............................

1 small

Potatoes, peeled and diced...................

4 medium-sized

Carrots, diced.....................................

2

Celery, chopped..................................

2-3 stalks

Salt...................................................

 

Ditalini noodles or rice.........................

3/4 pound

Fat salt pork, diced..............................

1/2 pound

Garlic................................................

2 cloves

Parsley, finely chopped........................

2-3 sprigs

Basil, finely chopped............................

10-12 leaves

Grated parmesean cheese....................

4 ounces

White pepper......................................

 

Ditalini are tiny, thimble-shaped noodles. Failing these, any other italian noodles may be used, provided they are small and round.

Put the beans into a large pan, covered with water, bring to the boil, and cook them slowly for 1 hour. Add the cabbage, potatoes, carrots, celery, and salt and continue to cook for 40 minutes. Add the noodles and cook for another 10 to 12 minutes over a high heat (15 to 20 minutes for rice).

Meanwhile, pound the salt pork to a paste with the parlic, parsley and basil. Add the grated cheese, and dilute with a few tablespoons of stock. Pout the mixture into the soup, stir well, season with a little freshly ground white pepper and serve immediately.

Serves 6 to 8

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