Ingredients:
1 cup dried kidney beans
40g lard
3 garlic cloves, minced
1 large onion, chopped coarsely
2 cups chopped celery
2 bacon or pancetta, sliced or cube
1(180g) organic-meadow carrot, cut into cubes
2 large whole potatoes, peeled
6 large tomatoes, peeled and chopped coarsely
2 tbsp fresh chopped parsley and sage
1½ tbsp dried or fresh basil
300g cabbage, shredded
2 zucchini, sliced
1 cup macaroni
2½ litre chicken stock
salt and pepper
grated parmesan cheese
Methods:
1. Before cooking this soup, put the dried beans in a large bowl, cover with water (cold) and soak overnight. Drain and rinse under cold water. Melt the lard in a large saucepan, saute onion, garlic, parsley, sage and bacon in low heat and cook for 10 minutes until the onion is soft.
2. Add the celery, carrot, tomatoes and stir in the tomato paste.
3. Add the beans and basil, season with salt and plenty of ground pepper.
4. Add the stock and potatoes, cover and simmer or bring slowly to the boil for 2 hours, stirring once or twice.
5. If the potatoes haven't broke up. Break up the tomatoes with a wooden spoon (or whatever tool you prefer for) on the side of the pan.
6. Add the pasta to the soup.
7. Follow by zucchini and cabbage, you can add shelled peas if you like. Simmer until pasta is al dente and the cabbage and zucchini it stays lightly crisp and not over cooked.
8. Finally serve with grated parmesan cheese and a dollop of pesto sauce or basil leaves or sprinkle with olive oil, if desired.
