Ticino mine­strone

Instructions

Beans

1. Soak the beans in plenty of water for at least 12 hours.
2. After 12 hours, strain the soaked beans, rinse and simmer in water with the bay leaf for 30 minutes.
3. Strain the beans and set aside for later.

Soup

1. Cut the rind off the bacon and keep it for later.
2. Cut the bacon into thin sticks.
3. Heat slowly in a large pan and fry briefly.
4. Meanwhile, finely chop the onion and sage and slice the garlic. Add and sauté a little. Add the sage.
5. In the meantime, cut the vegetables (carrots, celery, tomatoes, potato) into approx. 1 cm cubes. Cut the savoy cabbage into 1 cm wide strips.
6. Add the carrots, leek, savoy cabbage and celery and sauté.
7. Stir in the tomato purée and cook for 1-2 minutes.
8. Deglaze with vegetable stock, remove the stock.
9. Simmer for approx. 20 minutes.
10. Now add the potato, tomatoes, savoy cabbage and risotto rice. Cook for 30 minutes.
11. Season to taste with salt and pepper. Serve with a little grated parmesan and fresh parsley.