Minestrone

Method

1. Place the parmesan rind into the boiling water.
2. Peel and dice the potato into small cubes, then add to the pot.
3. Cut the Roman broccoli into small florets and add to the pot.
4. Cut the cauliflower into florets and add a few leaves as well.
5. Add savoy cabbage and white cabbage leaves, roughly torn.
6. Slice the turnip into rounds and add.
7. Slice the carrot into rounds and add.
8. Slice the zucchini into rounds and add.
9. Peel and roughly chop half a yellow onion and half a red onion, add to the pot.
10. Add the escarole leaves.
11. Add 4-5 whole cherry tomatoes.
12. Cut a piece of bell pepper into small pieces and add.
13. Cut a small piece of guanciale and a small piece of lardo (with rind) into strips, add to the pot.
14. Add a small amount of tomato concentrate for color and umami.
15. Cook the minestrone for at least one hour, until all vegetables are tender.
16. Finely chop oregano, marjoram, rosemary, and thyme, then stir into the soup just before serving.
17. Serve the minestrone as is, or with crusty bread, fried bread, pasta, or blended into a cream.