Bring some water to boil with the bouillon and extract. Add the vegetables: first the green beans, then the carrots, the cabbage, pumpkin, celery, leeks, all chopped into little pieces (washed first of course). Add the strips. Cut up the lard and fry it with the butter, adding the chopped onion and sage. Pour it into the minestra. Add parsley, salt and a little pepper. Let it boil for about 3 hours. Add the rice or pasta 25 minutes before removing it from the stove. Stir and serve with grated cheese.
A dish that was often the evening meal, in a "modern" version with the use of extract and cubes.