How to cook the Lombard minestrone, recipe with mixed vegetables and bacon with tomato pulp, with the flavor of parmesan and basil.
Ingredients for 6 people
- 2 courgettes
- 2 potatoes
- 3 cabbage leaves
- 1 clove of garlic
- 30 g of lard
- 1 sprig of parsley
- 3 sage leaves
- 70 gr of bacon
- 150 g of mixed vegetables for sauté, including onion, carrot and celery
- 200 gr frozen borlotti beans
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- 200 gr diced tomato pulp
- 100 gr frozen peas
- 150 gr of rice
- 7 basil leaves
- 40 gr grated Parmesan cheese
- salt
Preparation of Lombard minestrone
Check the courgettes and peel the potatoes, cut the first into cubes and the second into cubes, then cut the cabbage leaves into small strips.
Chop the garlic, lard, a handful of parsley leaves and sage leaves together, then chop the bacon.
Put the chopped vegetables in a pan, the aromatic chopped parsley, garlic, lard and sage, add the bacon.
Brown everything over medium heat for about a minute, stirring constantly.
Then add the still frozen borlotti beans and leave to flavor for a few moments.
Also put the courgettes, potatoes and tomato pulp in the pan, then fry everything for a minute.
Pour two liters of water and bring to a boil, continue cooking, in a half-covered container and with low heat, for about an hour, remembering to mix every now and then.
When there are 20 minutes to the end of cooking, add peas and rice, then adjust the salt.
Finally serve in serving dishes and sprinkle with chopped basil and grated Parmesan.
