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50g bacon cubes
2-3 sage leaves (I take more)
2-3 cloves of garlic
30g butter
1 small head of cabbage
1 leek
3 carrots
(simply because just in stock, I use also 1 parsnip - not in the "original
recipe"!)
3-4 celery stalks
1 big mealy potatoe
approx. 250g borlotti beans
2l of water (optionally with stock cube - not in this recipe!)
1l of soup (made of calf bones or chicken) in this recipe: 2l of water, 0,5l of jahressuppe
2 handful of soup pasta
salt, pepper
parmesan
Sweat bacon in butter, add finely cut vegetable (exept potatoe) and
herbes, saute until water leakes out and the bottom of the pot is covered.
Add soup/water, season with salt, pepper, bring to a short boil, put in
potatoe and simmer for at least 1 hour( the longer the better!)
Add borlotti beans, which have been soaked and boiled the day before,
reboil for some minutes, add pasta, boil again. Serve with bread and
coarsely gratet parmesan.
(based on the book of Alice Vollenweider: Italiens Provinzen und ihre Küche,
Wagenbach 1993)
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