- 1 ¼ lb savoy cabbage
- ½ lb Arborio rice
- 3 ½ oz dried beans
- 3 oz small salami
- 2 ½ oz pancetta (italian bacon)
- 3 oz canned tomatoes
- 2 oz celery
- 1 oz carrot
- ¾ oz white onion
- 1 oz butter
- 8 cups vegetable broth
- ½ cup Barolo wine
- salt and pepper to taste
30 minutes preparation + 1 hour and 30 minutes cooking
Prepare all the vegetables for cooking by dicing them. Put the beans into a large casserole, cover them with the stock and season with a pinch of salt.
Begin cooking them.
UAdd the diced vegetables, cover, and simmer for about 1 hour.
In another casserole, brown the chopped onion in the butter with the finely-chopped Salamella sausage meat.
Add the pancetta, then the rice, and leave to gain flavor.
Pour the red wine over it and allow to evaporate.
Continue cooking the rice by adding the stock with vegetables a little at a time.
Add the cabbage, the peeled tomato, and finish cooking
When the soup is ready, transfer to the serving dish and decorate with some basil leaves.