Milanese-style vegetable soup

Ingredients for 4 servings:

• 4 small zucchini
• 3 small potatoes
• 150 g beans, green
• 1 shallot(s)
• 1 garlic clove(s)
• 50 g bacon
• 1 bunch of parsley
• 8 basil leaves
• 2 tbsp butter
• 1 liter beef broth or vegetable broth
• salt and pepper
• 3 tbsp rice
• e.g. Parmesan, freshly grated
• e.g. sausages (Mettenden or Cabanossi)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Dice the zucchini and peeled potatoes, and dice the beans. Finely chop the shallots and garlic, and dice the bacon. Melt the butter in a large saucepan. Add the garlic, shallots, and bacon and fry briefly. Add the vegetables and simmer briefly, stirring constantly. Deglaze with stock and season with salt and pepper. Reduce heat to low for about 15 minutes. Add the rice and cook until the rice is tender (about 20 minutes). Then stir in the finely chopped herbs. Serve immediately. Serve with plenty of grated Parmesan cheese. I’m a meat eater, so I add two Cabanossi cheeses to the soup.