Despite the large number of ingredients, preparation of this traditional soup from the north is really simple. All the work is in simply chopping and slicing the vegetables and the ham.
1⁄4 lb ham (prosciutto)
5 potato (medium sized)
6 oz spinach (fresh spinach leaves)
3 beet (fresh)
1 summer squash (medium sized or small)
1 c beans (dried, either lentils or beans are good)
2 clv garlic
parsley (fresh leaves)
1⁄4 lb crouton
1⁄8 lb cheese (Parmesan cheese)
- Combine all ingredients but the beans, except croutons and cheese, and simmer in a pot of water for about 3 hours.
- While waiting, simmer the lentil beans in a pot of salted water for about 20 minutes or until soft. Then drain and set aside.
- At the end of the simmering of vegetables, add the beans, then remove from heat. Top with croutons and cheese.