Cooking time : 1 hour
Ingredients for 6 people :
1/2 a head of green cabbage
3/4 cup coco or cannelini beans
3 small zucchini
7 ounces salt pork
1/2 cup dry elbow macaroni
20 nice leaves
3 cloves of garlic
1 cup grated parmesan
1/2 cup olive oil
Ssalt and pepper
Carefully wash your vegetables. Peel the carrots, potatoes and turnip but leave the skin on the zucchini.
Cut into little cubes the carrots, turnip, courgettes, potatoes, and cabbage. Place the tomatoes in boiling water for one minute so as to easily remove their skins, drain them and cut them into large pieces. Cut the leeks and onions into thin slices.
Cut the salt pork into 6 large cubes and boil these for 5 minutes.
In a large pot place the leeks the onions and a clove of garlic crushed by hand in a tea towel and gently simmer this with the olive oil on low heat. Add the salt pork. As soon as the onions and the leeks become transparent add all the other vegetables except the coco beans.
Allow to cook for 5 minutes on low heat, stirring if necessary with a wooden spoon. Add 8 cups of salted water, the cocos, and bring to the boil.
Simmer until tender, about 30 minutes. Fifteen minutes before the end of cooking, add the macaroni.
Before cooking is finished, start to prepare the pistou.
The pistou is added to the soup once it has been removed from the heat. Mix and eat straight away.
Crush 3 cloves of garlic in the mortar. Add the basil leaves and continue to grind the mixture. When the garlic and basil are completely mixed together, add the olive oil and the powdered parmesan and keep mixing until a thick paste is achieved.