Borghese Pork and Bean Soup

75 min
0 People
75 min
INGREDIENTS for 0 people
  • 1 lb cannellini beans
  • 1 lb swiss chards
  • ⅝ lb lean pork
  • 7 oz ham
  • 3 ½ oz prosciutto fat
  • 3 turnips
  • 3 carrots
  • 1 celery heart
  • onion
  • clove
  • 1 sprig rosemary
  • 2 cloves of garlic
  • bread slice
  • extra virgin olive oil
  • grated Parmigiano Reggiano cheese
  • pepper

Put into a large earthenware pot the beans (previously softened and well washed under running water), the pieces of pork and ham, and cover with abundant cold water. Bring to the boil over moderate heat, degrease carefully and add the chopped ham fat, diced vegetables, the onion stuck with a clove, and the rosemary, garlic and Swiss chard. Season with salt and pepper (fairly abundant and crushed in a mortar), then cover the pan and continue cooking the beans and meat. When the cooking is finished, remove the sprig of rosemary and the onion, dice the pork and ham and put back into the pot. At the moment of serving, garnish the soup plates with slices of bread lightly fried in oil, cover with carefully mixed, very hot soup, and accompany at table with grated Parmesan on the side.

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