Bean and Vegetable Pot with Hearty Filler

Preparations

1. Peel the onion and chop it roughly. Peel the garlic, but leave it whole. Cut the rind off the pork belly (keep it, we add it to the pot as a flavor enhancer) and then cut it first into slices, then into cubes. Cut the fried salsiccica into not too thin slices. Peel the potatoes and yellow beets and cut into bite-sized pieces. Remove the tomatoes from the stalk and cut into bite-sized pieces.
2. Put the beans and chickpeas in a colander and rinse well, then drain.

now it goes to the stove

1. Heat the butter lard in a sufficiently large saucepan and put the onion, garlic and bacon in it to cook well. Now add the potatoes, carrots and frozen vegetables and sear them vigorously, then deglaze the whole thing with a good dash of red wine and reduce a little.
2. Now pour in the vegetable stock and the tomatoes, season with salt & pepper & a little sugar and bring to the boil. Now we add the beans, the chickpeas, the bacon rind and the sprig of rosemary and let everything simmer quietly for a good 15 minutes.
3. After the 15 minutes we remove the lid, add the tomato pieces, the salsiccia and the orecchiette and let everything simmer over a low heat.
4. Now fish out the rind and the rosemary sprig and season the soup again.
5. Put the finished soup in a soup bowl, garnish with a dollop of sour cream and now ….. enjoy your meal …..