Ingredients: Per 4 servings
- 3 ½ oz beans
- 1 ¾ oz celery, white
- 4 oz Rice
- 1 ¾ oz tomatoes
- 7 oz potatoes
- 3 ½ oz savoy cabbage
- 2 oz white onion
- 1 ¾ oz carrot
- 1 oz leek
- 3 ½ tablespoons extra virgin olive oil
- ⅛ oz parsley
- 3 basil leaves
- ⅛ oz garlic
- ⅛ oz sage
- 3 ½ oz Parmigiano Reggiano cheese
- 8 cups vegetable broth
- salt and pepper to taste
- 1 ¾ oz pancetta (italian bacon), or lard
Chop the pancetta, brown it, and then remove the grease from it that has formed during browning. Add the onion finely chopped, and the sage.
Then add the carrots, celery, and leeks, all diced. Leave to stew and then add the diced potatoes, and only at the end the tomato cut into regular pieces.
Add the beans, previously blanched, and mix everything together and leave to gain flavor, seasoning with the salt and pepper.
Pour in the hot stock and bring to the boil. Leave boiling for around 1 hour and 20 minutes.
During the cooking, add the cabbage cut into little pieces and finish off the cooking. Ensure that the soup has not become too dry and add the rice, being careful to stir every once in a while.
Remove from the heat and flavor with Grana cheese. Sprinkle with finely chopped parsley and torn basil leaves.
Consigli dello chef:
All the vegetables must be washed carefully.
It is essential to take into consideration the cooking times of the various vegetables in order to establish the order of addition to the soup; from the hardest to the softest.
Only add salt at the end, because during cooking the moisture evaporates, but not the salt, so at the end the dish may become too salty.
In general, the best rice to use for soups is semi-fine, such as Vialone nano, Lido, Padano, paying careful attention to the cooking times on the packet.