Vegetable Soup

Clean all the vegetables then chop three-quarters of the onion, reduce the cabbage to thin strips, the leek to rings, and the remaining vegetables to sticks.

Cook the lentils in a saucepan with half a liter of broth over moderate heat for 15 minutes, then add all the prepared vegetables, one liter of water, and the necessary salt, and continue cooking for half an hour.

Meanwhile, chop the pancetta with the remaining onion and sauté the mixture in a pan with 40 g of butter for 3-4 minutes over low heat.

When the soup is cooked, add the onion and pancetta mixture and let it flavor together for a moment.

Transfer the preparation to a warm soup bowl, sprinkle with grated Parmigiano, and serve alongside the bread croutons.