Minestrone Alla Milanese

A bean recipe for every taste:

Shell the beans and peas.

With a cradle knife or a large kitchen knife, chop the pancetta. Add to the pot with the butter and brown over low heat, stirring occasionally. In the meantime, clean the onion and leek (remove the green part, the root and the 2 outermost leaves from the leek). Chop the onion. Cut the leek in half lengthwise at the beginning, rinse and then cut into narrow slices.

Add the onion and leek to the frying pan as well and saute, stirring occasionally. During this time, clean and rinse the celery and carrots. Cut the celery stalks in half lengthwise, if necessary, and cut into pieces about 1/2 inch in size. Cut the carrots in quarters lengthwise and cut into pieces large on the spot. Add the celery and carrots to the pot as well and saute.

Cut away both ends of the zucchini. Wash. Remove the skin from the potatoes and rinse them. Cut the zucchini, on the spot like the carrots, into quarters lengthwise at the beginning and then cut into 1/2 cm. Cut the potatoes into 1 cm cubes. Defoliate the cabbage, removing the stem and leaf veins. Pick out the chard. Rinse both, drain and cut the leaves into large pieces, chop the chard stems into small pieces. Add all the vegetables to the pot. Add the bean seeds, peas and peeled tomatoes, season with salt and cook until tender.

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