There is no fancy chef’s work here, only good vegetables and some time. The recipe calls for seasonal vegetables and bacon is optional.

Start:

Cook your beans them separately in a little water with a bay leaf, peppercorns and 1/2 cloves.
Many Italian simmered dishes, such as ragù, or soups, can begin with a soffritto – and begin with sautéing the bacon.

Add finely chopped onions and leek and continue to sauté over medium-high heat until the onion and leek starts to color slightly.

Add the diced potatoes and other root vegetables carrots, turnips, celery root, etc. You can add pumpkin from the market when in season. In Japan we have it now believe it or not.

Cover with mineral water and bring to a boil and then decrease the heat to simmer the soup for a few hours and try to keep the vegetables cooked but not over cooked.

500g soup potatoes
500g seasonal vegetables (onions, garlic, leeks, fresh or dried beans, green beans, carrots, celery, turnips, pumpkin, spinach, celery root, etc.
80g Bacon (optional)
1 Parmesan crust
1 Bay leaf
Handful Fresh parsley, basil, thyme and rosemary
1/2 Cloves
Pinch Salt and pepper
Freshly grated Parmesan