Minestrone Alla Milanese

For the minestrone alla milanese, shell the peas and beans.

Using a cradle knife or large kitchen knife, chop the pancetta into small pieces. Heat the butter in a saucepan.

In the meantime, peel or clean the onion and leek (in the case of the leek, cut away the green part, the root and the outermost 2 leaves). Finely chop the onion. Cut the leek in half lengthwise, wash and slice.

Add the leek and onion to the pot and sauté in the butter. Wash and peel the carrots and celery. Cut the celery stalks in half lengthwise and chop into pieces about 5 mm in size. Quarter the carrots lengthwise and cut into medium-thick slices. Add the carrots and celery to the pot and steam.

Cut off both ends of the zucchini. Wash. Peel and wash the potatoes. Cut the zucchini into quarters lengthwise and then into 5 mm thick pieces.

Cut the potatoes into 1 cm cubes. Defoliate the cabbage, discarding the leaf veins and stalk. Sort out the chard. Wash both and cut the leaves into bite-sized pieces, cut the chard stems.

Add the vegetables to the pot. Add the peas and the shelled tomatoes and beans, season with salt and steam for about 5 minutes, stirring occasionally. Add water and bring to a boil.

Simmer quietly over low heat with the lid on for about 1 hour. Increase the heat slightly, add the long-grain rice and cook or

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