Zuppa rustica

Ingredients: extra virgin olive oil, chick-peas, local sausage, bacon, Parma ham, potatoes, green cabbage, onion, peppers, garlic, bay leaves, parsley tomato purée.

Method: chop the onion and brown together with the sausage, bacon and ham previously cut in small cubes. Add the purée, bay leaves, the previous cooked chick peas and the water in which they have been cooked. Cook for ten minutes and then add the remaining vegetables cut in pieces, the parsley, salt and pepper. Cook for another 30 minutes and serve with toasted bread.