Valle d'Aosta soup

Preparation:

Preparation: Brown the diced pancetta in the pan with the butter, then add the potatoes, carrots, turnips and leeks, all cut into rounds or small pieces and, stirring, let them fry a little so that they acquire the flavour. Then pour in the broth and boil it for about 10 minutes. In the meantime, cut the lettuce and cabbage into strips and, with the peas, put everything in the pot and cook for about an hour, then add the rice with a pinch of salt and sugar and bring to the boil. A small piece of final butter does not hurt, as does any grated Parmesan cheese or even a little Aosta Valley fontina cheese in thin flakes.