Preparation: 1 hour
Soaking: 12 hour
Cooking: 1 hour
Servings: 4
INGREDIENTS:
- 3 oz. (90 g) leeks, trimmed and diced
- 2 1/2 oz. (70 g) celery, diced
- 7 oz. (200 g) potatoes, peeled and diced
- 5 oz. (150 g) zucchini, diced
- 3 oz. (80 g) carrots, peeled and diced
- 3 1/2 oz. (100 g) pumpkin, trimmed, seeded, and diced
- 3 1/2 oz. (100 g) dried borlotti beans
- 3 1/2 oz. (100 g) dried cannellini beans
- 3 1/2 oz. (100 g) savoy cabbage, sliced
- 3 1/2 oz. (100 g) green beans, diced
- 1 bunch fresh parsley
- 1/3 cup (80 ml) extra-virgin olive oil
- 4 1/4 pints (2 l) water
- salt
- Parmigiano-Reggiano rind, as needed
INSTRUCTIONS:
- Soak the borlotti and cannellini beans separately in cold water overnight.
- The next day, drain the beans. Put them in a saucepan and cook the beans in cold, unsalted water until tender.
- Heat 4 pints (2 liters) of water in a saucepan. In another saucepan, heat half of the oil, add the vegetables, and cook, stirring, 4-5 minutes. Then pour in the boiling water, bring to a boil, lower the heat and simmer for at least an hour, adding the drained beans toward the end of the cooking. Season with salt, if necessary, and sprinkle with parsley.
- Ladle the soup into bowls, and drizzle with the remaining olive oil, a piece of Parmigiano-Reggiano rind to taste, and serve hot.
