Milanese Vegetable Soup (Lombardy)

Soups

Ingredients

Dried white (haricot) beans, soaked overnight- 2/3 cup

Fat salt pork- 1/4 pound

Garlic- 1 clove

Parsley- 2-3 sprigs

Onion, thinly sliced- 1

Mild bacon, cut into thin strips- 1/2 pound

Potatoes, peeled and cubed- 3 large

Carrots, diced- 2-3

Celery, sliced- 3 stalks

Zucchini, thinly sliced- 2

Ripe Tomatoes, peeled and chopped- 2

Salt and Pepper

Cabbage, shredded- 1 small

Shelled green peas- 2 cups

Rice- 1 cup

Finely chopped basil (Optional)- 4 tsp

Grated Parmesan Cheese

Cook the beans in plenty of water until they are almost tender but still firm. Do not add salt or the beans will toughen. Drain.

Finely chop the salt pork, garlic and parsley, and saute in a very large pan over a moderate heat until the fat begins to run; then addthe onion and let this cook until soft but not brown. Add the bacon, beans and all the vegetables except the cabbage and peas. (If preferred, the preliminary frying of the onion and salt pork may be omitted and all these ingredients placed together in the pan cold.This means that the soup will be less rich, but it will also lose its characteristic flavor). Cover with plenty of water - 12 cups - add salt to taste and bring to a boil. Lower the heat and let the soup cook gently for 1 1/2 hours. Then add the cabbage and peas and 15 minutes later, the rice. Continue cooking for another 20 minutes or until the rice is tender but not overcooked. A little fresh basil may be added at the last moment.

Serve hot with plenty of grated parmesan cheese to sprinkle over each individual bowl. Italians also eat this kind of minestrone cold.

Serves 6 to 8.