Soupe Minestra (Italian preparation)

Ingredients

• 60 grammes fresh belly bacon
• 40 grammes grated back fat
• half an onion
• 2 leek whites
• 1 and three quarter litres light white Consommé (or water
• 1 medium carrot
• 1 small turnip
• 1 stick celery
• 1 medium potato
• 100 grammes heart of cabbage
• 2 small tomatoes
• 1 and a half decilitres fresh peas
• 40 grammes green beans
• 100 grammes rice or broken spaghetti
• 6 grammes garlic
• 2 grammes basil
• a pinch of chervil pluches
• 15 grammes grated back fat

Instructions

1. Chop 60 grammes of fresh belly bacon finely and add 40 grammes of grated back fat.
2. Melt and heat this fat in a thick-bottomed pan, throw in half a chopped onion and 2 shredded leek whites, and fry a few minutes.
3. Moisten with 1 and three quarter litres of light white Consommé, or with water seasoned with 15 grammes of salt.
4. Add 1 medium carrot, 1 small turnip, 1 stick of celery and 1 medium potato, shredded paysanne fashion or cut in large brunoise; 100 grammes of shredded cabbage heart; and 2 small tomatoes peeled, pressed and chopped.
5. After 25 minutes, add 1 and a half decilitres of fresh peas, 40 grammes of green beans broken small, and 100 grammes of rice or broken spaghetti.
6. Cook very gently a further hour.
7. At the last moment add 6 grammes of crushed garlic, 2 grammes of basil, and a pinch of chopped chervil pluches mixed with 15 grammes of grated back fat.