(1) Genoese minestrone includes pasta instead of long-grain rice, plus 1 tablespoon pesto.
Soak beans for one night. Drain the water.
Bring water with salt to a boil, half-soak beans in it in about 30 minutes, put the whole thing aside in a suitable bowl.
Fry pancetta in butter, add onion and garlic, sauté briefly. Add vegetables, steam briefly. Add the beans with the liquid and simmer for 1 hour.
Add savoy cabbage, tomatoes and long grain rice, cook for another 20 minutes or until the long grain rice is al dente.
Add parsley, season with salt and freshly ground pepper.
Add the Parmesan cheese.
By the way, minestrone can be frozen very well.
Our tip: use a deliciously spicy bacon for a delicious touch!
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