Minestrone alla Brianzola from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 400 g fresh borlotti beans, shelled
• 1½ tablespoons thinly sliced sage
• 150 g Grana Padano, freshly grated
• 150 g pork skin, soaked in water for 6 hours, then drained and sliced
• 1 clove garlic, finely chopped
• 3 roma (plum) tomatoes, peeled and chopped
• 2 sage leaves
• 3 litres water
• ½ Savoy cabbage, thinly sliced
• 3 desiree potatoes, peeled and finely diced
• 1 cup (200 g) carnaroli rice
• 1½ tablespoons extra virgin olive oil
• 2 zucchinis (courgettes), finely chopped
• 3 carrots, finely chopped
• 1 white onion, finely chopped
• 2 stalks celery, finely chopped
• 100 g lardo, chopped