100g / 31/2 oz (3/4 cup) fresh shelled borlotti beans
100g / 31/2 oz (1/2 cup) long-grain rice
4 fresh sage leaves, chopped
6 fresh basil leaves, chopped
Salt
Parmesan cheese, freshly grated, to serve
Method:
Finely chop the lardons with the garlic and onion. When the mixture is quite fine, add the parsley and celery and chop.
Put the mixture into a saucepan, add the tomatoes, carrots, potatoes, courgettes and oil and pour in 2 litres / 3 ½ pints water.
Season with salt and bring to the boil over a high heat. Reduce the heat and cook for at least 2 hours.
Add the peas, beans and cabbage, simmer for 15 minutes, then add the rice and simmer, stirring occasionally, for a further 18 minutes until it is tender.
Stir in the herbs, ladle into a soup tureen and serve with plenty of Parmesan.
This minestrone should be fairly thick. It is excellent hot, but it is also good served warm or cold in the summer.
