Casale Soup

Ingredients:
Zuppa del casale 500 g, 2 carrots, 2 celery stalks, 1 onion, 2 potatoes, 200 g cherry tomatoes, 2 parmesan crusts, 1 clove of garlic, 1 l vegetable stock, extra virgin olive oil to taste, 1 sprig of rosemary, 1 sprig of thyme, 1 bay leaf, 1 sprig of sage

Procedure:
Casale soup does not need to be soaked. Prepare a mince with onion, garlic, celery and carrots. Fry the mince in extra virgin olive oil, add the Casale soup and stir for a minute then cover with vegetable stock. Add the previously peeled and diced tomatoes. Grate the parmesan crusts and add them to the soup. Now add the bunch of herbs, which you can secure by tying it to the handle of the pot so that they do not scatter in the soup and can be easily removed once cooked. Bring the soup slowly to the boil, add salt to taste and then cover the saucepan with a lid: cook slowly for at least thirty minutes, adding more vegetable stock if necessary so that the soup remains with the right amount of liquid. Half an hour before the end of cooking, add the potatoes, peeled and cut into small cubes. When cooked, remove the aromatic bouquet, add salt if necessary, drizzle with oil and serve.