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1
Make a battuto by mashing garlic and chopping finely, together with parsley, onion, sage and, if used, bacon.
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2
In a soup kettle, saute the battuto in olive oil over medium heat until onion starts to brown.
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3
While battuto is cooking, scrape and thinly slice carrots.
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4
Thinly slice celery stalk.
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5
Cut zucchini into strips approximately one inch long and half an inch wide.
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6
Scrape potatoes and cut into large dice.
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7
Shred 8 leaves of basil, reserving the rest for garnish.
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8
Cut tomatoes into chunks.
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9
Shell beans, if using fresh ones.
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10
Place all these vegetables in the kettle with battuto and stir to mix well.
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11
Add about 10 cups water.
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12
Bring to a boil.
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13
Cover and simmer gently 40 minutes.
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14
Test beans to see if they are done.
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15
They should be tender, but not falling apart.
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16
If potatoes have not disintegrated in the broth, mash them coarsely with a fork against the side of the kettle to thicken the soup.
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17
Add shelled peas, cover and cook 15 minutes over medium-low heat.
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18
Separate cabbage leaves, cut out the thick central ribs and discard.
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19
Shred cabbage.
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20
Add to kettle with rice and a pinch of salt, if desired.
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21
Stir and continue cooking until rice starts to soften but still has bite to it - al dente.
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22
Remove from heat.
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23
Soup may be served immediately, sprinkled with fresh Parmesan, freshly ground black pepper and remaining basil, minced.
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24
Or serve it as the Milanese do in the summer: Fill soup plates and sprinkle each portion with grated parmesan, pepper and basil.
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25
Then cover each plate with a cloth and set aside to cool.
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26
Do not refrigerate, and do not cover with plastic or foil - the hot soup will sweat and the moisture will drip back into it.
