Vegetable Soup with Black Cabbage

This great classic of the cold season is prepared with a mix of vegetables typical of the period, including black cabbage, a real superfood! This extraordinary vegetable, in addition to being low in calories, is rich in antioxidants, vitamins and precious mineral salts: a perfect ally for our well-being. A warm, colorful and flavorful dish, ideal for surprising your guests and celebrating the best of seasonal products. Perfect for those who want a winter menu that enhances authentic and genuine flavors. Ingredients 500 grams of mixed vegetables including carrots, green beans, celery, onion, spinach, tomatoes kale according to your personal tastes 1 slice of pumpkin 1 can of boiled chickpeas a pack of boiled borlotti beans 40 grams of guanciale grated Grana Padano cheese to taste salt black pepper to taste extra virgin olive oil Ingredients for the vegetable broth 1 onion cloves a few celery sticks 2 carrots peppercorns Preparation Let's prepare the broth: peel an onion and pierce it with a few cloves. Cut 2 carrots and 2 celery stalks into pieces. Put the vegetables in a pot with about 3 liters of cold water, bring to a boil and cook for about an hour. In the meantime, remove the skin and seeds from the pumpkin, then cut it into cubes. Wash and peel the other vegetables, cutting them into small pieces or cubes. For the black cabbage, we remove the central rib and use only the leaves, which we cut into small pieces. In a large saucepan, heat a drizzle of extra virgin olive oil and brown the bacon with the onion until it browns. Add the pumpkin and a ladle of vegetable broth, leaving to cook for about ten minutes. Add the remaining vegetables, beans and chickpeas already boiled (after removing the preserving liquid). Cover everything with the prepared broth and continue cooking until the vegetables are tender but not flaky. Serve the soup hot, with a drizzle of extra virgin olive oil and, if you want, accompanied by crispy croutons.