Wineshark Recipe - 44. Busecca Soup Italian

Ingredients:

• Cooking oil - 2oz
• Onion finely - 5oz
• Leek finely - 5oz
• Diced potato - 10oz
• Diced carrot - 5oz
• Diced tomato - 3oz
• Cabbage - 3.5oz
• French beans - 2oz
• Vealtripe - 1lb (I use pig stomach instead)
• Tomato paste - 2oz
• Stock - 2lb
• Pesto - 2 tbsp
• Bacon - 2oz
• Garlic - 1 tbsp
• Marjoram - 1/8 tsp
• Salt - 3 tsp
• Parmesan cheese - 3oz

First stir fry the onion and leek, and then add the potato, carrot, tomato and cabbage to stir fry for a while.

Add beans, vealtripe and tomato paste to the mix and stir fry for a short time, then add the stock till the vegetable are softened.

Adjust with the seasonings and herb, add the pesto upon serving.