Minestrone with Pancetta and Herbs

For the minestrone with pancetta and herbs, first cook the beans in boiling water for 1 1/2 hours until tender. Towards the end of the cooking time, add salt. When the beans are soft, drain well.

Sauté the onions and garlic in the oil until translucent. Add the bacon and continue to fry briefly.

Add 1,500 ml of water, beans, tomatoes, herbs, carrots, potatoes, celery, leeks, cabbage. Add salt and pepper. Cover and simmer for about half an hour, add the pasta and cook gently for another 20 minutes or until the pasta is tender.

Stir the Parmesan cheese into the minestrone with pancetta and herbs.

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