(Traditional recipe)

450 g (1 lb) savoy
3 carrots, peeled and sliced
2 sticks white celery, trimmed and sliced
1 leek, trimmed and diagonally sliced
2 tablespoons finely chopped fresh basil
3 tablespoons finely chopped fresh parsley
1 teaspoon dried laurel
1 teaspoon dried oregano
225 g (8 oz) beans (borlotti; frozen too)
4 slices of bacon- fat
1 little "salame" in fat
250 ml (8 fl oz - 1 1/4 cup) ????
6 tablespoons olive oil
Salt
450 g (1 lb) risotto (arborio) rice

Time:
xx minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

In a large saucepan put all the vegetables, salt and dried herbs; pour in water and bring to boil.
Cover and cook gently for 5 minutes.
Then add beans and keep cooking for 60-80 minutes.
The soup must not be too thick.
Prepare risotto. In a large saucepan put oil, bacon-fat and "salame", peeled and crumbled.
Cook gently for 3-5 minutes and then stir in rice.
Cook for 3-4 minutes until rice looks milky.
Add wine, and simmer until absorbed, stirring.
At this point add 2 ladlefuls of the vegetable soup and simmer until absorbed, stirring. Keep on adding soup, ladle by ladle, until rice is tender.
Serve after 10-15 minutes.