Grenadier Vegetable Soup

Preparation:

Preparation: For the soup: boil water in a saucepan, salt it lightly, boil the beans in it for about 20 minutes and drain them; meanwhile, clean the cabbage and the cabbage: cut the leaves into thin strips. Put the lard cut into small pieces, 1 clove of garlic, the onion, the parsley, the basil leaves, the chilli pepper and the celery in a small robot: blend until you obtain a well blended pesto. Blanch the tomatoes for a few seconds in the water in which the beans were cooked. Drain them, peel them, remove the seeds and cut them into cubes. In the same water, boil the cabbage and the cabbage together for 10 minutes. Pour the lard pesto into another saucepan, add the oil and brown for 3-4 minutes. Then, add the beans, tomatoes, cabbage and hood. Pour about 2 liters of water, add salt to taste, add the granular stock cube and pepper: cook over a moderate heat for about 40 minutes. To serve: toast the slices of wholemeal bread in the oven for 5 minutes, rub them with the remaining clove of garlic and place them in the bowls: cover the slices of bread with the soup and, if desired, drizzle with a drizzle of olive oil extra virgin olive oil and a grating of black pepper. Serve.