Minestra alla Bovisana

Ingredients for 8 servings:

• 1 cup beans, dried, preferably black beans
• 2 carrots
• 2 zucchinis
• ½ head of white cabbage or savoy cabbage
• 1 large potato(s)
• 3 liters of water
• 2 tbsp instant broth
• 1 onion(s)
• 1 garlic clove(s)
• 100 g bacon
• 3 sprigs basil, fresh
• 1 can of tomatoes
• 200 g noodles (soup noodles)
• 3 tbsp olive oil
• e.g. Parmesan, grated

Instructions

Working time approx. 35 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 35 minutes

a delicious soup (almost a stew) from Northern Italy, more precisely from Milan

Soak the beans the night before. Trim the carrots, zucchini, and cabbage, peel and dice the potatoes. Wash the vegetables thoroughly, then slice the carrots and zucchini and dice the cabbage. Place all the vegetables in a large stockpot, fill with water until just covered. Stir in the stock powder, and bring to a boil. Meanwhile, dice the onion and garlic and sauté with the bacon in olive oil. Once the onions are translucent, add the tomatoes and basil. After 15 minutes, add the tomato mixture to the vegetables in the pot and simmer for 1 hour. About 10 minutes before the end of the cooking time, add the soup pasta. Toss with as much Parmesan cheese as you like before serving.